Pumpkin and Feta Salad with Pomegranate and Mint

A vibrant salad of roasted pumpkin, creamy feta, pomegranate seeds, and fresh mint, drizzled with a zesty lemon-honey dressing. This refreshing side dish adds colour and brightness to autumn meals, pairing beautifully with roast meats, grilled fish, or vegetarian mains. Serve warm or at room temperature.

Course Salad

Cuisine European, Greek, Mediterranean

Diet Vegetarian

Keyword Healthy salad, healthy vegetarian, Lunch salad, Side Dish

Prep Time 10

Cook Time 30

Servings Servings

Calories 195

Author Kitchen Team @ Spooning and Forking

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