Green Salad With Roasted Pumpkin, Feta, Pine Nuts, And An Orange Vinaigrette

HOW TO ROAST A PUMPKIN AND DIFFERENT TYPES OF PUMPKIN BEST FOR ROASTING Roasting a pumpkin is simple, and you always have a flavorful result. The steps are simple: halve the pumpkin, remove the seeds, brush the flesh with extra virgin olive oil and spices of your liking and bake it at 350 F for 45 minutes or until it’s fork tender. I always opt-out for small pumpkins as they tend to be more flavorful -compared to the big ones usually used for carving. Look for “sugar pumpkins” or “pie pumpkins” and, more specifically, for varieties like Autumn Gold and New England Pie pumpkin.
10 min
30 min



  1. Preheat the oven to 400°F (200°C).
  2. Cut the pumpkin into small cubes or chunks and place in a bowl. Drizzle the pumpkin with the olive oil, and season with salt and pepper. Place in a parchment-lined baking tray. Bake for 20-25 minutes or until tender, but not cooked through. Set aside in a bowl to cool down. You can make a double batch of the cooked pumpkin and keep the rest in the fridge for another time.
  3. Toast the pine nuts in a small pan over low/medium heat till light golden stirring occasionally in the pan. Set aside.
  4. Prepare the dressing in a bowl. Make sure that honey, orange juice, and mustard are well combined before adding the olive oil. Whisk until emulsified.
  5. In a salad bowl, layer the lettuce, pumpkin, and pine nuts. Scatter the crumbled feta on top. Pour the dressing over the salad, toss to combine, and serve immediately.

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