Roasted pumpkin with tangy feta cheese and a burst of freshness
This salad is a welcome break from heavier autumn sides. Sweet roasted pumpkin meets the saltiness of feta, the juicy pop of pomegranate seeds, and the cooling lift of fresh mint. It’s light yet still satisfying, making it perfect for roast lamb, grilled chicken, or even a mezze spread.
I came up with this when I had leftover roast pumpkin from Sunday lunch and wanted something that felt bright and different for Monday dinner. It quickly became one of my go-to pumpkin salads for the season, especially when I want to add colour to the table without a lot of extra work.
Choosing pumpkin and ingredients for the salad
You’ll want a pumpkin variety that holds its shape well, so the pieces stay firm after roasting. For feta, go for a creamy block rather than pre-crumbled — it holds up better and has more flavour. Pomegranate seeds add a jewel-like sparkle and a juicy burst with every bite.
Fresh mint is essential here — it cuts through the richness of the pumpkin and cheese, while a simple lemon-honey dressing ties everything together.
Ingredients
- Pumpkin – 800 g, peeled and cut into 3 cm chunks
- Olive oil – 2 tablespoons
- Sea salt – 1 teaspoon
- Freshly ground black pepper – ½ teaspoon
- Feta cheese – 150 g, cut into small cubes
- Pomegranate seeds – 100 g
- Fresh mint leaves – small handful, torn
- Lemon juice – 2 tablespoons
- Runny honey – 1 teaspoon
Method: step-by-step for a vibrant salad
Preheat the oven to 200°C. Place the pumpkin chunks on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 25–30 minutes until tender and lightly caramelised, turning halfway.
Whisk the lemon juice and honey together in a small bowl.
Once the pumpkin has cooled slightly, arrange it on a serving platter. Scatter over the feta cubes, pomegranate seeds, and mint leaves. Drizzle with the lemon-honey dressing and serve warm or at room temperature.
Wine pairings for a fresh pumpkin salad
A crisp Sauvignon Blanc cuts through the richness of the feta and complements the mint. Alternatively, try a dry Rosé for a fruity counterpoint to the pumpkin’s sweetness.
Beer pairings for a bright, herby side
A light pilsner works beautifully here, refreshing the palate between bites. If you prefer something with a bit more character, a saison brings gentle spice and dryness that suits the salad’s fresh flavours.
Frequently asked questions
Can I make this ahead?
Can I make this ahead?
You can roast the pumpkin up to a day ahead and store it in the fridge. Assemble the salad just before serving so the mint stays fresh.
Can I make it vegan?
Swap the feta for a plant-based cheese and use agave instead of honey in the dressing.
Can I use butternut squash instead of pumpkin?
Yes, it roasts in a similar way and works perfectly in this recipe.
Tips for success
Don’t over-roast the pumpkin, it should be tender but still hold its shape. Use fresh mint, not dried, for the best flavour. Add the dressing right before serving to keep everything crisp.
Storage and reheating
Store any leftovers in an airtight container in the fridge for up to 2 days. This salad is best eaten cold or at room temperature, so no reheating needed.
Pumpkin and Feta Salad with Pomegranate and Mint
Ingredients
- 800 g Pumpkin peeled and cut into 3 cm chunks
- 2 tbsp Olive oil extra virgin
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 150 g Feta Cheese cut into small cubes
- 1 handful Fresh mint torn
- 2 tbsp Lemon juice
- 1 tsp Honey runny
Instructions
- Preheat the oven to 200°C. Place the pumpkin chunks on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 25–30 minutes until tender and lightly caramelised, turning halfway.
- Whisk the lemon juice and honey together in a small bowl.
- Once the pumpkin has cooled slightly, arrange it on a serving platter. Scatter over the feta cubes, pomegranate seeds, and mint leaves. Drizzle with the lemon-honey dressing and serve warm or at room temperature.
Nutrition
Try these recipes
If you liked this balance of fresh and sweet, you might also want to explore other salads and lighter sides in the collection. The warm pumpkin and rocket salad with feta and pomegranate is a heartier version, served warm. The pumpkin with lemon and dill keeps things bright and citrusy. For more layers of comfort alongside herbs, the pumpkin and spinach gratin with fresh sage might surprise you.