Baked Pumpkin Salad with Feta, Cranberries, and Pecans
A festive, colorful, and healthy baked pumpkin salad with hand-crumbled feta, cranberries, toasted pecans, and pumpkin seeds. Quick to make, visually beautiful, and perfect for a cozy meal or holiday table.
Ingredients
For the pumpkin:
- 300 –400 g pumpkin peeled and cut into 3–4 cm cubes
- 1 –2 tbsp olive oil
- Pinch of salt and black pepper
For the dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Pinch of salt and mixed pepper
For the salad:
- 2 large handfuls of mixed greens
- 100 g feta cheese hand-crumbled
- 50 g frozen cranberries
- 1 tbsp pumpkin seeds
- 1 tbsp pecans
Instructions
Step 1: Bake the pumpkin
- Preheat oven to 200°C (390°F). Spread pumpkin cubes on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss. Bake for 20–25 minutes until tender and lightly golden.
Step 2: Make the dressing
- Whisk together olive oil, lemon juice, Dijon mustard, salt, and mixed pepper until smooth and slightly thick.
Step 3: Toast seeds and nuts
- Toast pumpkin seeds and pecans in a dry pan over medium heat for 1–2 minutes until fragrant and lightly golden.
Step 4: Assemble the salad
- Place mixed greens on plates, add warm baked pumpkin, sprinkle with cranberries, crumble feta on top, and add toasted pumpkin seeds and pecans.
Step 5: Dress and serve
- Drizzle dressing over the salad and serve immediately.
Notes
Cut pumpkin evenly into 3–4 cm cubes for consistent baking.
Use hand-crumbled feta for a rustic, cafe-style look.
Frozen cranberries can be used directly; they soften slightly when added to the warm pumpkin.
Toast nuts and seeds to enhance flavor and crunch.