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Pumpkin Spinach Feta Dish

Featured in Veggie meals full of flavor.

This dish combines caramelized pumpkin chunks with fresh spinach, tangy feta, and crunchy toasted pine nuts. A honey balsamic drizzle ties it all together, perfectly blending sweet, tangy, and savory notes. Top with herbs for a refreshing touch.
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Maria from tastyhush
Updated on Thu, 05 Jun 2025 12:54:52 GMT
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Pumpkin Spinach Feta Dish | tastyhush.com
When chilly fall days roll in, and the cold settles, I love digging into the cozy flavors of roast pumpkin with spinach and feta. It’s been my go-to for ages. You get a little sweet, a touch of salty, and loads of crunch. Perfect when you’ve got friends over or you just want a fab meal by yourself.

Background

You’ve gotta try Roast Pumpkin, Spinach, and Feta Salad for crowd-pleasing flavor and feel-good vibes. It works for lazy weekends, prepping lunches the day before, or even for big parties. Everyone can enjoy it since it’s gluten-free, and you don’t have to save it for just one season—you can whip it up any time you want. I’ve made this at home so many times. My family and buddies keep asking for it when they’re after something fun and different to eat. Roasted pumpkin teams up with baby spinach, crumbly feta, and a punchy, homemade dressing. Honestly, it always hits the spot.

Getting Everything Ready

  • 600g / 1.2 lb Pumpkin: Chop into 3cm / 1.25" pieces, toss with oil, salt, and pepper, then roast.
  • Other bits:
    • 1/4 cup / 35g pine nuts or almonds
    • 150g / 5 oz spinach leaves (baby variety)
    • 60g / 2 oz crumbled feta
  • For the dressing:
    • 2.5 tablespoons of top-notch olive oil
    • 2 tablespoons balsamic vinegar
    • 1 tablespoon honey
    • Add salt and pepper till it’s just right
    A honey-balsamic blend brings that perfect mix of sweet and tangy.

Making It Step by Step

Putting the Salad Together:
  • Toss fresh spinach leaves in a bowl and give them a splash of dressing.
  • Chuck in your roasted pumpkin, then add feta and nuts.
  • Lightly mix to spread everything around. Extra dressing or toppings go on last before serving.
Roasting Your Pumpkin:
Set your oven to 220C/430F (regular) or 200C/390F (fan/convection). Lay out pumpkin cubes on a baking tray lined with parchment, drizzle with oil, season, then roast around 20-25 minutes till soft and a bit crispy at the edges. Let them cool off a bit before using.

Helpful Tips

You can serve this cold or warm. Try swapping spinach for any other leafy greens, and feel free to mess around with the dressings too.

Serving Size and Details

Feeds 2 or 3 as a main, or up to 5 on the side. Each serving hits about 264 calories, roughly 13% of your daily needs.

My Advice and Thoughts

Gluten-free and super flexible for how you eat. Want to keep it dairy-free or go vegan? Easy switch-ups. You can also toss in pomegranate or experiment with different sauces for a fresh twist.

Ways You Can Mix It Up

Go festive with pomegranate, swap out the nuts for something crunchier, or try new vinaigrettes to find what you like.

Why It Fits the Season

Perfect for fall and winter get-togethers. Roasted pumpkin makes it extra snuggly, and you can fancy it up with cranberries for special occasions.

Switching for Different Diets

If you’re vegan, dairy-free, or keto, just use plant-based cheese and a low-carb dressing instead.

Wrapping It Up

Roasted pumpkin, crumbly feta, and crisp greens make this a real crowd-pleaser. Tweak the toppings or dressings, and you’ve got a dish that fits any table, any time.

Pumpkin Spinach Feta Dish

Enjoy a delicious combo of sweet roasted pumpkin, creamy feta, and crunchy pine nuts tossed with baby spinach and a tangy honey balsamic drizzle.

Prep Time
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Cook Time
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Total Time
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By: Maria

Category: Vegetarian

Difficulty: Easy

Cuisine: Modern

Yield: ~

Dietary: Vegetarian, Gluten-Free

Ingredients

01 1 1/2 tbsp of olive oil.
02 A pinch of salt and a dash of pepper.
03 600 g (1.2 lb) pumpkin, peeled and chopped into 3cm (1.25") chunks.
04 2 tbsp of balsamic vinegar.
05 1/4 cup (35 g) of pine nuts.
06 2.5 tbsp (50 ml) of extra virgin olive oil.
07 1 tbsp honey.
08 60 g (2 oz) crumbly feta (add more if you like).
09 150 g (5 oz) of baby spinach leaves (around 4 large handfuls).

Instructions

Step 01

Switch on your oven to 220°C (430°F) for standard heat, or 200°C (390°F) if using fan mode.

Step 02

Toss the pumpkin bits with olive oil, plus a sprinkle of salt and pepper. Lay them out on a baking tray, then roast in the oven for 30-40 minutes. Keep them in till they're soft and have a little caramelized color.

Step 03

Mix balsamic vinegar, honey, and extra virgin olive oil together in a small bowl until combined. Adjust the salt and pepper to your liking.

Step 04

Take a big bowl and toss the baby spinach leaves lightly with a drizzle of the balsamic dressing.

Step 05

Pop in some roasted pumpkin, crumble in a little feta, and throw in a few pine nuts. Stir it up gently so everything mixes without the feta overpowering the look of the salad.

Step 06

Move the salad to a serving dish. Scatter the rest of the feta and pine nuts on top. Right before you enjoy it, pour the remaining dressing over everything.

Notes

  1. Serving Temperature: Eat this salad warm or let it cool down to room temperature—both are great!
  2. Alternative Greens: If you'd rather stick to something with a peppery bite, use arugula (rocket).
  3. Dressing Tip: Spinach leaves don’t hold dressing well, so it’s better to add it just before eating.
  4. Pine Nuts: Want a crunch? Pine nuts add this rich nutty touch that’s worth the splurge.

Tools You'll Need

  • Oven.
  • Tray for baking.
  • Whisk to blend.
  • Small-sized bowl.
  • A big mixing bowl.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~