What dressing goes on pumpkin and feta salad?

This roast pumpkin feta salad is elevated with a bold tamarind vinaigrette. The tamarind brings a tangy, sweet-and-sour brightness that pairs beautifully with the roasted pumpkin and creamy feta. Other dressings like balsamic or lemon-honey vinaigrette can also work, but tamarind adds unique depth and flair.

Is pumpkin and feta salad healthy?

Absolutely. Pumpkin is rich in fiber, vitamins A and C, while feta adds calcium and protein. The tamarind vinaigrette is made with wholesome ingredients like olive oil and maple syrup, making this salad nutrient-dense, satisfying, and perfect for balanced eating.

Can I roast pumpkin for salad the day before?

Yes, and it works beautifully. Simply roast the pumpkin ahead of time, let it cool completely, and store it in the fridge in an airtight container. Reheat it lightly or serve at room temp. It maintains its flavor and texture, making this dish ideal for meal prep or entertaining.

What to eat with pumpkin salad?

This roast pumpkin feta salad with tamarind vinaigrette pairs well with crusty bread, grilled chicken, or seared halloumi. It also complements heartier mains like roast lamb or herbed couscous, making it versatile enough for both casual dinners and festive gatherings.

Roast Pumpkin Feta Salad with Tamarind Vinaigrette Stunning Twist, 5-Star Flavor

Name: Roast Pumpkin Feta Salad with Tamarind Vinaigrette Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Modern
Ingredients: 1 small sugar pumpkin or kabocha squash, peeled and cubed; 2 tbsp olive oil; 1 tsp smoked paprika; ½ tsp ground cumin; Sea salt and cracked pepper to taste; 4 cups mixed greens or arugula; ½ cup crumbled Danish feta; ¼ cup thinly sliced red onion; 2 tbsp pepitas or candied walnuts; 2 tbsp pomegranate seeds (optional); **Tamarind Vinaigrette**; 1 tbsp tamarind paste; 1 tsp Dijon mustard; 2 tbsp maple syrup; 2 tbsp apple cider vinegar; 4 tbsp olive oil; Salt to taste

Roast Pumpkin Feta Salad with Tamarind Vinaigrette Recipe

Close-up of roast pumpkin feta salad with arugula and tamarind drizzle

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A vibrant, bold salad featuring caramelized roast pumpkin, creamy feta, and a tangy-sweet tamarind vinaigrette. Perfect for cozy dinners or make-ahead meals.

Author: Ella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Salad
Method: Roasting
Cuisine: Modern
Diet: Vegetarian

Ingredients

Scale

1 small sugar pumpkin or kabocha squash, peeled and cubed

2 tbsp olive oil

1 tsp smoked paprika

½ tsp ground cumin

Sea salt and cracked pepper to taste

4 cups mixed greens or arugula

½ cup crumbled Danish feta

¼ cup thinly sliced red onion

2 tbsp pepitas or candied walnuts

2 tbsp pomegranate seeds (optional)

**Tamarind Vinaigrette**

1 tbsp tamarind paste

1 tsp Dijon mustard

2 tbsp maple syrup

2 tbsp apple cider vinegar

4 tbsp olive oil

Salt to taste

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Instructions

1. Preheat oven to 400°F. Toss pumpkin cubes with olive oil, paprika, cumin, salt, and pepper.

2. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.

3. In a small bowl, whisk together tamarind paste, mustard, maple syrup, vinegar, and olive oil. Season to taste.

4. Let pumpkin cool slightly, then toss half the vinaigrette with the warm pumpkin.

5. Arrange greens in a large bowl. Top with pumpkin, feta, onion, pepitas, and pomegranate seeds.

6. Drizzle with remaining vinaigrette and serve immediately.

Notes

To make ahead, roast pumpkin and prepare vinaigrette up to 2 days in advance.

Serve at room temperature or slightly warm.

Substitute butternut squash or sweet potato if desired.

Nutrition

Serving Size: 1 plate
Calories: 290
Sugar: 7g
Sodium: 420mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 6g
Cholesterol: 25mg

Find it online: https://diyprzepisy.com/roast-pumpkin-feta-salad-with-tamarind-vinaigrette/