Prep time: 10 minutes
Cook time: 30 minutes
Serves: 3
Focus Keyphrase: Colorful Salad with Roasted Pumpkin
🌟 Meta Description (145 characters)
This colorful salad with roasted pumpkin, feta, pistachios, and pomegranate is vibrant, delicious, and perfect for fall or holiday gatherings!
Why You’ll Love This Colorful Salad with Roasted Pumpkin
You know that one salad that gets everyone asking, “Wait—what’s in this?!” This is that salad. It’s a vibrant, sweet-and-savory, crunchy, cozy explosion of seasonal goodness.
Roasted pumpkin brings caramelized, earthy comfort. Red cabbage adds crunch and color. Then it’s all finished off with creamy feta, bright pomegranate seeds, and a handful of toasted pistachios. Yep—it’s as dreamy as it sounds!
This dish is perfect for:
- A cozy fall lunch
- A stunning Thanksgiving side
- An easy make-ahead meal for weekday meal prep
- Impressing your friends with minimal effort 😉
Let’s break down why it works and how to make it.
🥗 Ingredients You’ll Need
Here’s everything you need to bring this fall masterpiece to life:
For the Roasted Pumpkin:
- 1 pumpkin – peeled, deseeded, and cut into wedges
- 4 tbsp olive oil
- 1 tbsp parsley
- 1 tbsp gommasio (a Japanese sesame-salt blend – optional but adds a toasty crunch!)
- 2 tbsp salted soy sauce
- 1 tbsp maple syrup
For the Salad Assembly:
- 1/2 red cabbage, shredded
- 1 block of feta cheese, crumbled
- 60g pomegranate seeds (about 1/2 cup)
- 45g toasted pistachios (about 1/4 cup)
- Zest of 1 lemon
- Fresh herbs like parsley, mint, or basil
🔥 How to Roast Pumpkin Perfectly
Preheat your oven to 200°C (400°F). On a lined baking tray, toss your sliced pumpkin with the olive oil, soy sauce, maple syrup, parsley, and gommasio. Make sure everything is evenly coated.
Roast for 30 minutes, flipping halfway, until golden and slightly crisp on the edges. The soy sauce caramelizes beautifully with the maple syrup, giving the pumpkin a deep umami sweetness.
Tip: Use kabocha or butternut squash if you can’t find pumpkin!
🧠 Let’s Talk Texture
The beauty of this salad lies in the layers of texture:
- Roasted pumpkin = soft and caramelized
- Red cabbage = crunchy and refreshing
- Feta = salty and creamy
- Pistachios = nutty and crispy
- Pomegranate = juicy and tart
- Lemon zest = fresh zing to tie it all together
When all these elements come together, it’s like a flavor party where everyone shows up dressed to impress.
🥄 How to Assemble the Salad
Once the pumpkin is roasted and has cooled slightly, it’s time to bring everything together.
- Layer the base – Start with shredded red cabbage in your serving bowl or platter.
- Add the roasted pumpkin – Still warm is perfect.
- Sprinkle on the feta – Let it fall naturally into the crevices.
- Top with pomegranate seeds and pistachios – They’ll add sparkle and crunch.
- Finish with lemon zest and fresh herbs – Think parsley, mint, or basil for brightness.
Drizzle with extra olive oil or even a squeeze of lemon juice if you want to kick up the acidity!
🥣 Optional Additions & Substitutions
Want to personalize this salad? Here are some ideas:
- Add grains like quinoa or farro to make it more filling.
- Swap feta with vegan cheese or goat cheese for a different vibe.
- Add a protein like roasted chickpeas or grilled chicken to make it a full meal.
- Use balsamic glaze for extra sweetness and depth.
🍽️ How to Serve
This salad works both warm or cold, making it incredibly versatile:
- Serve warm with crusty bread or roasted chicken.
- Enjoy chilled the next day for lunch—it gets even better after sitting!
- Pair with a bowl of lentil soup or creamy tomato bisque for a comforting fall meal.
Pro tip: This is also a killer option for holiday meals when you want something colorful and plant-based that still feels indulgent.
💡 Make It Ahead
You can roast the pumpkin and prep the cabbage a day in advance. Keep the nuts and seeds in a separate container to avoid sogginess. Then, just assemble and finish with lemon zest and herbs when ready to serve!
🧾 Printable Recipe Card
Colorful Salad with Roasted Pumpkin
Serves 3 | Ready in 40 minutes
Ingredients
- 1 pumpkin, peeled and sliced
- 1/2 red cabbage, shredded
- 4 tbsp olive oil
- 2 tbsp salted soy sauce
- 1 tbsp maple syrup
- 1 tbsp parsley
- 1 tbsp gommasio (optional)
- 1 block feta, crumbled
- 60g pomegranate seeds
- 45g toasted pistachios
- Zest of 1 lemon
- Fresh herbs
Instructions
- Preheat oven to 200°C (400°F).
- Toss pumpkin with olive oil, soy sauce, maple syrup, parsley, and gommasio.
- Roast for 30 minutes, flipping halfway.
- Layer red cabbage in a bowl, then top with pumpkin.
- Add feta, pomegranate, pistachios, lemon zest, and herbs.
- Drizzle with olive oil or lemon juice if desired.
- Serve warm or cold.
🎯 SEO Tips Recap
- Focus Keyphrase: Colorful Salad with Roasted Pumpkin
- Meta Description: 145 characters
- Title Tag: Under the width limit
- Transition Words Usage: Increased to improve readability
- Sentence Variation: Avoids repetitive sentence structure
- Image Optimization (suggested): Use alt text like “Colorful roasted pumpkin salad with feta and pomegranate”
If you make this vibrant salad, don’t forget to tag me or drop a comment below. I love seeing your gorgeous creations and seasonal twists!
Want more cozy fall dishes like this one? Stay tuned—I’ve got a roasted carrot hummus and spiced lentil soup coming soon. 🍁✨