Pumpkin Salad (with Feta & Walnuts)

Gluten-free & Vegan

Easy to make

Bursting with Flavors

Full of Nutrients

Main Ingredients





Pumpkin Seeds

Balsamic Vinegar


Step 1

Preheat the oven to 400°F. Toss the cubed pumpkin in a bowl with olive oil, salt and pepper.

Step 2

Spread the pumpkin onto the baking sheet and roast in the oven for 25-30 minutes. Half way through remove from oven and flip. Then remove and let cool.

Step 3

To make the dressing, mix the olive oil, balsamic vinegar, honey, lemon juice, salt and pepper together in a cup or a jar. Shake well!

Step 4

In a large mixing bowl or serving platter, add the arugula leaves. Drizzle a little dressing and toss.

Step 5

Spread the roasted pumpkin cubes, feta, walnut, dried cranberries, and toasted pumkin seeds .

Step 6

Drizzle the dressing onto the salad. Toss gently when serving. Enjoy!

 And it's ready!

More Recipes 

Creamy Vegan Curried Pumpkin Soup

Tap on the photo for the recipe

Air Fryer Pumpkin