A mouthwatering sweet balsamic-honey dressing is drizzled on top of this delicious roasted pumpkin salad with feta and walnuts. This fall salad is great as a side dish or as a complete meal on its own.
Toss the cubed pumpkin in a bowl with olive oil, salt and pepper.
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.
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!
In a large mixing bowl or serving platter, add the arugula leaves. Drizzle a little dressing and toss.
Spread the roasted pumpkin cubes, feta, walnut, dried cranberries, and toasted pumkin seeds .
Drizzle the dressing onto the salad. Toss gently when serving. Enjoy!
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Notes
Pumpkin: You can use either pumpkin or butternut squash for this salad. Do not over roast: When roasting pumpkin, you want to make sure that you don't roast for too long, as the pumpkin can become mushy and won't hold well in the salad. Variation: We also love this salad topped with pomegranate seeds, in place of cranberries. You will love the pop of color too.