Homemade Roasted Pumpkin Salad with Feta Cheese on White Plate- Overhead Shot
Print

One Pot Pumpkin Salad

Prep Time
20 mins
 

Quick and easy pumpkin salad recipe, homemade with simple ingredients in one pot or bowl in 20 minutes. Loaded with roasted pumpkin, lemon vinaigrette and feta cheese.

Servings: 3 People
Course: Side Dish
Cuisine: American
Keyword: homemade salad, thanksgiving salad, thanksgiving side dish
Calories: 139 kcal
Author: Abeer Rizvi

Ingredients

Salad Dressing/ Vinaigrette
  • 3 tbsp Olive oil
  • 2 tbsp Lemon juice
  • 1.5 tbsp Honey Or maple syrup
  • Salt To taste
  • Pepper To taste
  • 1/2 tsp Garlic powder
  • 1/2 tsp Fresh thyme Roughly chopped
  • 1 tsp Fresh basil Roughly chopped
  • 1 tsp Fresh parsley Roughly chopped
Salad
  • 1/3 cup Red onions Thinly sliced Or can be replaced with 1/4 cup finely chopped red onions
  • 1 cup Baby spinach Fresh, Not frozen
  • 1 cup Lettuce
  • 1.5-2 cups Leftover roasted pumpkin slices or wedges Equivalent to a small 2 pound pumpkin, Can also cut into cubes instead of slices
  • 2 tbsp Pomegranate seeds For topping
  • 2 tbsp Pumpkin seeds For topping
  • 1/4 cup Feta cheese For topping

Instructions

  1. In a large salad bowl, prepare the dressing by whisking together olive oil, lemon juice, honey, salt, pepper, garlic powder, thyme, basil, parsley until combined.

  2. Add red onions, baby spinach, lettuce and toss everything together.

  3. Top it off with roasted pumpkin slices, pomegranate seeds, pumpkin seeds and feta cheese.

  4. Serve immediately and enjoy!

  5. For a beautiful salad presentation (like shown in the pictures), prepare the salad dressing/vinaigrette and keep it aside. Spread the spinach and lettuce in large salad dish or salad bowl. Top it off with slices of roasted pumpkins and garnish with feta cheese crumbles, pumpkin seeds, pomegranate seeds. Drizzle the vinaigrette on top, just before serving. I usually only do this for dinner parties because it's elegant and looks fancy.

Recipe Notes

  • Read all my tips above. 
  • Tastes best when served immediately. I don’t recommend storing leftovers for later because if the vinaigrette has already been mixed with the greens, they will become soggy over time. You can store the salad and dressing separately for 2 days in the fridge and mix right before serving.
Nutrition Facts
One Pot Pumpkin Salad
Amount Per Serving
Calories 139 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g15%
Cholesterol 11mg4%
Sodium 277mg12%
Potassium 193mg6%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 12g13%
Protein 5g10%
Vitamin A 1142IU23%
Vitamin C 10mg12%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.