Amazing Roast Pumpkin Feta Salad (With Chorizo)


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Full of umami flavour, this warm roast pumpkin feta salad is studded with tasty chorizo and drizzled with a sweet and tangy honey balsamic vinaigrette. It will make your taste buds very happy! Ready in around 40 minutes, it makes a great easy midweek meal. It also takes simple entertaining to next level delicious!

Warm roasted pumpkin, chorizo and feta salad on an oval plate and with servers in it from above

Why you’ll love pumpkin feta salad

AMAZING umami flavors. This is what gives this roast pumpkin salad recipe its incredible depth of flavor:

  • deliciously caramelized roasted pumpkin (butternut squash will work too)
  • peppery slices of pan-fried chorizo
  • tangy feta cheese
  • crunchy toasted pine nuts

It’s a WARM salad, which makes it great for any time of year.

So versatile. It’s perfect for a quick midweek meal, or for an easy lunch for guests.

A crowd pleaser. Thanks to the strong umami flavours with a perfect balance of sweet, peppery, tangy and crunchy, this healthy salad never fails to impress!

Pile all the delicacies on top of some fresh salad leaves and lightly drizzle with a sweet and tangy honey balsamic vinaigrette. All these things by themselves are pretty tasty, but put them all together and you transport yourself directly to food heaven!

Am I making you hungry yet? I hope so.

About the ingredients

Pumpkin: Any kind of pumpkin works in this recipe (butternut pumpkin, kabocha, delicata, and more…). Chop it into small 2 to 3cm chunks so that it doesn’t take too long to roast. Or buy ready-chopped!

Olive oil: For roasting the pumpkin. Any kind you happen to have although I often use a light olive oil rather than extra virgin for cooking.

Chorizo: You could say chorizo is the ‘magic’ ingredient that takes this pumpkin and feta salad from good to heavenly. In case you don’t know, chorizo is a type of Spanish pork sausage. Sometimes you have to peel some paper or thick skin off the chorizo before slicing it, sometimes not. But don’t worry, that part will be pretty obvious!

See if you can find a whole sausage for this recipe. If you can’t find one in the supermarket, try a European style deli.

Feta cheese: I like Greek or Greek style feta, but any will be fine in this recipe. This also adds to the incredible umami flavour, so don’t skip it.

Pine nuts: For a bit of crunch. If you can buy them ready toasted, great, if not no worries – it’s easy to do that yourself.

Green salad: I usually buy a ready washed bag of fresh salad. Mixed leaves, baby spinach, arugula/rocket, watercress, or whatever looks great to you. Buy it just before you’re going to make the salad so that it’s at its freshest.

Herbs: I like to use either dried or fresh thyme in this roast pumpkin salad recipe while roasting the pumpkin, but you can substitute with any other herbs you have – fresh or dried.

An extra scattering of fresh herbs over the top just before serving is nice, too. Try basil or mint.

How to make it

Peel and chop your pumpkin if not using ready chopped. Scatter over a baking sheet. Toss through olive oil, herbs, salt and pepper. Roast for 30 to 40 minutes until soft (but not mushy) and starting to caramelize. (photos 1-3)

Meanwhile, slice chorizo thinly and pan fry in a dry frying pan. 5 minutes should do it! Set aside, then lightly toast your pine nuts in the same way. Shake often to get them evenly toasted. (photos 3-6)

How to make a warm Roast Pumpkin, Chorizo And Feta Salad

When you’ve got all your salad components ready, spread out your salad leaves on a large share platter. Sprinkle over:

  • the warm roasted pumpkin
  • the pan fried chorizo 
  • crumbled feta cheese
  • the toasted pine nuts (photos 7-11)

Then make the dressing. Quickly whisk together equal parts of olive oil and balsamic vinegar, and a little honey. Drizzle some dressing all over the pumpkin feta salad. (photo 12)

How to make Roast Pumpkin Salad With Feta And Chorizo

Helen’s top tips

  • Buy ready-chopped pumpkin, either from the fresh or frozen section, to make the salad with pumpkin and feta even easier. It doesn’t really matter what size the pieces are – you can just roast for a little or more time depending on their size.
  • Don’t overdo it with either the chorizo or the feta cheese. Both of these flavors are quite punchy. You only need a bit of each to contrast well with the sweetness of the pumpkin.
  • Equally, don’t be tempted to skip toasting the pine nuts. This step definitely adds something! Buy ready-toasted if you like. Otherwise you can roast them in just a couple of minutes in a dry frying pan (shake regularly and keep an eye on them!).
  • It’s worth trying to find really good quality chorizo. You can often find ‘healthier’ varieties at farmer’s markets etc.
  • Any green salad works, but the fresher the better!
  • I usually serve this salad on a large platter and drizzle over just a bit of the vinaigrette. Then everyone can help themselves to more vinaigrette if they want to.
  • Don’t add the vinaigrette until the last minute – the salad will go soggy quite quickly.
A person serving an Amazing Roast Pumpkin, Chorizo And Feta Salad with salad servers

How to make balsamic vinaigrette

I’m not a big fan of complicated salad dressings. It might have something to do with the fact that I lived in Greece for many years, where a large drizzle of excellent quality extra virgin olive oil suffices…

But I DO think it’s worth taking a couple of minutes to make a honey balsamic vinaigrette for your delicious pumpkin, feta and chorizo salad!

This is how I make mine:

  • 3 tablespoons olive oil (good quality!)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey (feel free to substitute with maple syrup)

Most other recipes for balsamic vinaigrette are much more complicated than this, with Dijon mustard, garlic, herbs, salt & pepper etc. Nothing wrong with adding these things of course, but I think this particular salad recipe is flavorful enough and doesn’t need any added extras.

Tip: A simple balsamic glaze is an even faster alternative!

Roast Pumpkin Salad With Feta And Chorizo salad on a platter and on a plate from above

How to serve it

We usually eat this delicious warm salad with some fresh toasted bread drizzled with olive oil and salt (we do this a lot – it’s delicious!). Or if you can find a little extra time to try this easy Italian focaccia bread. I don’t think you’d regret it.

I also like to add a bit of Greek yogurt on the side. 10-minute tsatziki sauce would work well too. These are purely optional, though!

If you wanted to make this into a more filling meal, serve with meat on the side. How about barbecued? Or try these simple baked chicken thighs.

Just want potatoes? These tiny French roast potatoes are so easy and classy! Got an air fryer? You might prefer to make these smashed air fryer potatoes instead.


Nuts or seeds. You can easily replace the toasted pine nuts for toasted nuts like almonds, walnuts, or seeds such as pumpkin seeds or sunflower seeds. Toasted pumpkin seeds would also be perfect, don’t you think?

Red onion: Add a little thinly sliced red onion to the fresh greens.

Different herbs. Play around with different dried or fresh herbs. Sprinkle a little chopped fresh rosemary over the pumpkin cubes as they roast instead of thyme. Or add a mixture of dried herbs such as rosemary, sage, marjoram and thyme.

Sprinkle fresh basil, mint or coriander over the top before serving.

Grains: Mix in cooked quinoa, farro, brown rice, pasta or couscous to make your warm pumpkin salad heartier.

Roasted vegetables. As well as roasted pumpkin, any delicious roasted veggies will taste great sprinkled onto this salad. If you have leftovers, it’s a no-brainer. If you don’t but you want to try this idea, here’s a recipe for Mediterranean roasted vegetables.

Cheese. I love this salad with feta sprinkled on top, but feel free to experiment with other cheeses such as blue cheese, goat cheese or even shaved parmesan.

Replace or add to the chorizo. Try grilled or rotisserie chicken, crispy bacon (great if you have an air fryer), pancetta, salami, pepperoni or different types of sausage, sautéed shrimp or thinly sliced steak to ‘make the salad your own’.

Spices. Sprinkle spices over the pumpkin before roasting. Interesting options could be paprika, cumin, or za’atar.

Recipe FAQs

Can I prepare the salad ahead?

I really like to serve this feta and pumpkin salad warm – or at least with warm, just-roasted pumpkin and hot cooked chorizo. However… it will still taste very good if served cold.

If you like you can prepare everything ahead, including the dressing, then cook the pumpkin and chorizo and assemble the salad at the last minute. Alternatively, ready-roasted pumpkin and cooked chorizo will be fine in the fridge for up to 5 days! Then toss everything together at the last minute.

I don’t recommend adding the dressing until the very last moment to keep the salad leaves nice and fresh (who doesn’t hate a soggy salad!).

What’s the best type of pumpkin to use for a roast pumpkin salad?

You can use any kind of pumpkin. You can use pre-cut or you can cut your own. Even frozen will work. You can roast it straight from frozen since the oven’s high heat will evaporate the water from it quickly. Butternut squash and sweet potato both work well, too.

Got leftover chorizo? Try this baked chicken and chorizo risotto!

More main meal salad recipes

  • Another feta salad recipe! This beetroot, walnut and feta salad is incredibly delicious, and no turning on the oven since it’s made with ready-cooked beetroot.

Or take a look at all of my yummy salads!


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A person serving warm butternut squash, chorizo and feta salad with salad servers
5 from 8 votes

Amazing Roast Pumpkin Feta Salad (With Chorizo)

Imagine sticky roasted pumpkin, tangy feta cheese, pan-fried chorizo & toasted pine nuts – tossed together with salad leaves and a honey balsamic vinaigrette. This warm roast pumpkin feta salad is a perfect balance of flavours!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 (as a light lunch or side, 2 to 3 as a main)


For the salad

  • 17 ounces pumpkin, deseeded, peeled and chopped into chunks – amount doesn't have to be exact (Use ready-chopped or even frozen if you like).
  • 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 of your choice
  • 1 teaspoon dried Thyme, or other dried herbs e.g. basil, oregano, mixed Italian herbs, or 2 sprigs fresh thyme
  • salt and black pepper

For the dressing

To serve (optional)

  • toasted fresh bread drizzled with olive oil and sprinkled with salt
  • Greek yogurt or tsatziki


  • Heat the oven to 220C/425F.
  • Scatter the pumpkin in one layer on a baking tray and toss well with the olive oil. Scatter over the herbs and salt and pepper (to taste).
    17 ounces pumpkin, 2 tablespoons olive oil, 1 teaspoon dried Thyme, salt and black pepper
  • Roast the pumpkin for 30 to 40 minutes or until it is soft and golden brown. Shake the tray half way through the cooking time.
  • Meanwhile, pan fry the sliced chorizo in a dry pan until it's lightly browned (about 5 minutes). Set aside.
    3.5 ounces chorizo
  • Toast the pine nuts on a low heat in another dry frying pan until they are lightly browned. Shake the pan every now and again.
    1/4 cup pine nuts
  • Scatter the salad leaves over a large platter or shallow salad bowl.
    3.5 ounces salad leaves of your choice
  • Scatter the roasted pumpkin and chorizo over the salad leaves, then add the pine nuts and feta cheese.
    17 ounces pumpkin, 3.5 ounces chorizo, 1/4 cup pine nuts, 3.5 ounces salad leaves of your choice, 1/4 cup feta cheese
  • Whisk together the dressing ingredients in a small jug, then drizzle a little over the salad. Serve the rest on the side.
    3 tablespoons olive oil, 3 tablespoons balsamic vinegar, 2 tablespoons honey
  • Serve with toasted fresh bread and Greek yogurt or tsatziki (if you like).
    toasted fresh bread drizzled with olive oil and sprinkled with salt, Greek yogurt or tsatziki


Pumpkin: Sometimes I cut it into smaller pieces, sometimes into larger pieces. It really doesn’t matter. You just might have to adjust the cooking time slightly. 20 to 30 minutes should be enough for small pieces of pumpkin, but you might need more like 40 minutes for larger pieces to cook. Just keep checking! 
Use ready-cut pumpkin/butternut squash for ease. Even frozen works. The high heat of the oven will quickly evaporate the water as it roasts. 
Chorizo: It’s worth using the best quality chorizo you can find for this recipe. For instance, I sometimes find locally made, nitrite-free chorizo at my local farmer’s market! Supermarkets usually stock several good quality versions, however. 
Making ahead: I like to make this salad just before serving so it’s a warm salad. However, it’s fine to make the different elements ahead, cover them in the fridge, then toss everything together when ready to serve. Add the dressing at the last minute so the salad leaves don’t go soggy.
Ingredient amounts: Like any salad, the ingredient amounts don’t have to be exact! Bear in mind though that chorizo and feta are both strongly flavored, so a little can go a long way!
How to serve: I usually serve this as a simple lunch or dinner with 2-minute olive oil toasts or homemade focaccia bread if you have extra time. You can also serve with grilled or rotisserie chicken on the side.
Variations: Switch out the chorizo for crispy bacon, rotisserie chicken (try air-fried!), pancetta, or another type of sausage. Add crunchy nuts or seeds instead of pine nuts. Try with goat cheese, blue cheese or shaved parmesan instead of feta, add spices to the pumpkin as it roasts such as cumin, paprika or za’atar. Stir cooked grains through the salad such as quinoa, couscous, brown rice or even pasta. 


Calories: 450kcal, Carbohydrates: 28g, Protein: 10g, Fat: 35g, Saturated Fat: 8g, Cholesterol: 30mg, Sodium: 426mg, Potassium: 629mg, Fiber: 3g, Sugar: 14g, Vitamin A: 13129IU, Vitamin C: 31mg, Calcium: 115mg, Iron: 2mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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  1. 5 stars
    Love your recipes I’m making kleftico for 8 people could I serve the pumpkin chorizo warm salad with it or would it be too much
    Keep doing amazing recipes
    Regards Susan

    1. Hello Susan! Thank you so much for saying that – that’s such a huge compliment! I am also making this for Easter! I always find that this is best served just with a simple green salad and a bit of feta cheese to sprinkle over the top. I also usually make some simple tsatziki sauce, or you can buy some and serve with some bread on the side as well. It’s a lovely filling meal, so I don’t think you really ‘need’ another dish. I really hope you enjoy it, Susan! p.s. The pumpkin chorizo salad makes a great simple lunch for the family, though, and I hope you try that soon too!

  2. 5 stars
    Dry tasty! I added a few chilli flakes with the herbs and served it with couscous,capsicum, tomatoes and parsley.

    1. So glad you enjoyed it, Blair. The flavours work so well together, don’t they? Actually if you liked this you might also enjoy my one pan baked chicken and chorizo with cherry tomatoes. Similar flavours and really easy to make!

      1. I will definitely have to try that, thanks for the suggestion!

  3. 5 stars
    I almost left out the chorizo, but I am glad I did not, it added just the right flavor to this salad.

  4. Outstanding! Loved it, loved it, loved it! 💗💗💗 My partner gave it 12 out of 10! Definitely a keeper for us and yes, so very easy. Thanks so much, Helen.

    1. Hello Donna. Awww, thank you SO MUCH for bothering to pop back and leave your feedback. This is an older recipe (with could-be-better photos!) but it’s still one of my favourite salads. It’s SO tasty, isn’t it? So happy you liked it!

      1. This has become one of my go-to recipes. I’m so grateful for it.

      2. SO happy to hear this, Donna. Thank you so much for letting me know… you’ve made my day!

  5. Thanks so much for stopping by the blog and I love your recipes and pictures.
    HAPPY NEW YEARS!!Pinning.

    1. Thank you so much for the lovely comment and support (I think you are officially my first ‘commenter’ – hooray!) … and Happy New Year to you too!