Full of umami, this warm roast pumpkin and feta salad features caramelized pumpkin, peppery pan-fried chorizo and crumbled feta, finished with crunchy pine nuts and a honey-balsamic vinaigrette. Ready in about 40 minutes, it’s an easy midweek meal and an impressive dish for entertaining.
When pumpkin is in season you often see soups or cakes, but a warm pumpkin salad is a delightful alternative. This recipe keeps things simple while delivering a satisfying mix of sweet, salty and savory flavours.
Why you’ll love pumpkin feta salad
✔ AMAZING umami flavours. The combination below gives the salad real depth:
- Caramelized roasted pumpkin (butternut squash also works)
- Peppery pan-fried chorizo
- Tangy crumbled feta
- Crunchy toasted pine nuts
✔ Warm salad. Served warm, it’s comforting any time of year.
✔ Versatile. It works as a quick midweek meal, an easy lunch for guests, or a sharing plate.
✔ Crowd-pleaser. Sweet pumpkin, sharp feta and savoury chorizo combine with a honey-balsamic dressing to create a balanced, memorable dish.
Toss the roasted pumpkin, chorizo and pine nuts over fresh salad leaves, crumble feta on top and drizzle with a honey-balsamic vinaigrette. Each element is tasty on its own, but together they’re special.
About the ingredients
Pumpkin: Any variety works—butternut, kabocha, delicata. Cut into 2–3 cm chunks so they roast quickly, or use pre-chopped pumpkin or frozen cubes.
Olive oil: Use a light olive oil for roasting if you prefer; any cooking oil will do.
Chorizo: This is the flavour boost for the salad. Use a whole chorizo sausage and slice thinly; remove any casing if necessary. Look for good-quality chorizo at supermarkets or delis.
Feta cheese: Greek or Greek-style feta is ideal for its tang. Crumble and scatter over the salad.
Pine nuts: Add crunch—toast them lightly if they aren’t pre-toasted.
Green salad: Mixed leaves, baby spinach, arugula/rocket or watercress all work. Use fresh leaves and assemble just before serving.
Herbs: Dried or fresh thyme is suggested for roasting the pumpkin, but use any herbs you prefer. A final sprinkle of fresh basil or mint before serving is a nice touch.
How to make it
Peel and chop the pumpkin (or use ready-chopped). Arrange in a single layer on a baking tray, toss with olive oil, herbs, salt and pepper and roast at 220°C/425°F for 30–40 minutes until tender and caramelized, shaking the tray halfway through.
While the pumpkin roasts, slice the chorizo thinly and pan-fry in a dry pan until lightly browned, about 5 minutes. Remove and set aside. In the same or another dry pan, toast the pine nuts over low heat, shaking often, until golden.
Spread salad leaves on a large platter and top with:
- Warm roasted pumpkin
- Pan-fried chorizo
- Crumbled feta
- Toasted pine nuts
Make the dressing: Whisk equal parts olive oil and balsamic vinegar with a little honey, then drizzle over the salad. Serve any extra dressing on the side.
Helen’s Top Tips
- Buy ready-chopped pumpkin from fresh or frozen sections to save time.
- Use chorizo and feta sparingly—both are bold and a little goes a long way.
- Toast the pine nuts—it makes a noticeable difference in flavour and crunch.
- Choose high-quality chorizo when possible for the best result.
- Keep salad leaves fresh and add the dressing at the last minute to avoid sogginess.
- Serve on a large platter and let guests add extra dressing to taste.
How to make balsamic vinaigrette
I prefer a simple dressing for this salad so the other flavours can shine. A quick honey-balsamic vinaigrette takes just minutes and pairs perfectly.
My basic dressing:
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey (or maple syrup)
Whisk together and adjust sweetness or acidity to taste. A balsamic glaze works as a faster alternative if you prefer.
How to serve it
- Serve with toasted bread drizzled with olive oil and sprinkled with salt or a rustic focaccia.
- Greek yogurt or tzatziki on the side pairs nicely but is optional.
- For a heartier meal, add grilled meat on the side—barbecue, rotisserie or air-fryer chicken work well.
- Roast potatoes, smashed air-fryer potatoes or another simple side make the meal more substantial.
Variations
Nuts or seeds: Swap pine nuts for toasted almonds, walnuts, pumpkin or sunflower seeds.
Red onion: Thinly sliced red onion adds crunch and bite.
Different herbs: Try rosemary, sage or a dried herb blend instead of thyme; finish with fresh basil, mint or coriander.
Grains: Stir in cooked quinoa, farro, brown rice, pasta or couscous to make it more filling.
Roasted vegetables: Add leftover roasted veggies or roast additional vegetables alongside the pumpkin.
Cheese: Substitute goat cheese, blue cheese or shaved parmesan if you prefer.
Protein swaps: Replace or complement chorizo with crispy bacon, pancetta, salami, sautéed shrimp, or thinly sliced steak.
Spices: Sprinkle paprika, cumin or za’atar on the pumpkin before roasting for a different flavour profile.
Recipe FAQs
This salad is best served warm with just-roasted pumpkin and hot chorizo, but it still tastes good cold. You can prepare components ahead, keep roasted pumpkin and cooked chorizo refrigerated for up to 5 days, and assemble at the last minute. Add dressing only when ready to serve to avoid soggy leaves.
Any pumpkin variety works. Pre-cut or frozen pumpkin is fine—roast from frozen at a high temperature and the oven will evaporate excess moisture. Butternut squash and sweet potato are also good alternatives.
If you have leftover chorizo, try it in a baked chicken and chorizo risotto or other recipes that use cooked sausage.
More main meal salad recipes
- Easy tuna salad—fast, healthy and great year-round
- Classic Greek salad—simple and essential
- Beetroot, walnut and feta salad—for a no-cook option with ready-cooked beetroot
- Blueberry spinach salad with bacon and avocado—for a surprising fruity dressing
- Mediterranean pasta salad—versatile as a side or party dish
Amazing Roast Pumpkin Feta Salad (With Chorizo)
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Equipment
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salad platter
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baking tray
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dry frying pan
Ingredients
For the salad
- 17 ounces pumpkin, deseeded, peeled and chopped into chunks (ready-chopped or frozen works)
- 2 tablespoons olive oil
- 3.5 ounces chorizo, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup pine nuts
- 3.5 ounces salad leaves
- 1 teaspoon dried thyme (or other dried herbs / 2 sprigs fresh thyme)
- salt and black pepper
For the dressing
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
To serve (optional)
- Toasted fresh bread drizzled with olive oil and sprinkled with salt
- Greek yogurt or tzatziki
Instructions
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Heat the oven to 220°C / 425°F.
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Scatter the pumpkin on a baking tray, toss with olive oil, herbs, salt and pepper.
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Roast for 30–40 minutes until soft and golden, shaking the tray halfway through.
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Pan-fry the chorizo in a dry pan until lightly browned, about 5 minutes, then set aside.
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Toast the pine nuts in a dry pan over low heat until golden, shaking occasionally.
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Arrange salad leaves on a platter, top with roasted pumpkin, chorizo, pine nuts and crumbled feta.
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Whisk dressing ingredients together and drizzle a little over the salad; serve the rest on the side.
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Serve with toasted bread and Greek yogurt or tzatziki if desired.
Notes
Chorizo: Choose a good-quality chorizo for the best flavour. Supermarkets and delis usually have several options.
Making ahead: Prepare components in advance and reheat pumpkin and chorizo before assembling. Add dressing just before serving to keep leaves crisp.
Ingredient amounts: Salad quantities are flexible—chorizo and feta are strong-flavoured, so adjust to taste.