Scrummy Lane

Quick & easy family friendly recipes

  • Home
  • About & contact
    • Privacy policy for Scrummy Lane
  • Recipe Index
  • Easy dinners
  • Easy desserts
  • Greek recipes
    • Easy Moussaka
    • Easy Chicken Gyros
    • Best Greek Salad
  • Subscribe

Home » Seasonal » Autumn » Amazing Roast Pumpkin, Chorizo And Feta Salad

Amazing Roast Pumpkin, Chorizo And Feta Salad

Posted Aug 04, 2019 | Updated Nov 23, 2022 by Helen | 18 Comments |

This post may contain affiliate links. Please read my disclosure for more info.

  • Facebook64
  • Twitter
  • Email
Jump to Recipe Print Recipe
Warm roasted butternut squash and chorizo salad

Full of umami flavour, this warm roast pumpkin, chorizo and feta salad is 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

Jump to

  • What you’re going to love about it
  • About the ingredients
  • How to make it
  • Pro tips
  • Cheat’s tips
  • How do you make the balsamic vinaigrette?
  • How to serve it
  • More things to know (recipe FAQ)
  • More main meal salad recipes
  • Amazing Roast Pumpkin, Chorizo And Feta Salad

What you’re going to love about it

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

So VERSATILE! I’d say it’s a meal rather than a side. It’s perfect for a quick midweek meal, or for an easy lunch for guests – any time of year!

An EASY CROWD PLEASER. Thanks to the strong umami flavours with a perfect balance of sweet, peppery, tangy and crunchy, this salad never fails to impress!

This is what gives it its amazing umami flavour:

  • deliciously caramelised roasted butternut squash (different types of pumpkin work too)
  • peppery slices of pan-fried chorizo
  • a hint of tangy feta cheese
  • crunchy toasted pine nuts

Pile all these 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. I often use butternut pumpkin (butternut squash). I chop it into small 2 to 3cm chunks so that it doesn’t take too long to roast. My top tip? If you can get hold of ready -chopped pumpkin or squash cubes – go for it! We’re all about saving time around here.

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 salad from good to heavenly. In case you don’t know, it’s 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. It’s widely available here in Australia (try Aldi if you have one near you) but if not where you live 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.

Salad leaves: I usually buy a ready washed bag of salad leaves. Buy it just before you’re going to make the salad so that it’s at its freshest.

Herbs: I like to use fresh thyme in this recipe, but you can substitute with any other herbs you have – fresh or dried.

How to make it

Peel and chop your pumpkin if not using ready chopped. Toss through olive oil, herbs, salt and pepper. Roast for 30 to 40 minutes until soft (but not mushy) and starting to caramelise. (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 roasted pumpkin
  • the pan fried chorizo 
  • crumbled feta cheese (not too much!)
  • 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 salad. (photo 12)

How to make Roast Pumpkin Salad With Feta And Chorizo

Pro tips

  • There’s no ‘rule’ about how big the pumpkin chunks should be. Sometimes I cut the chunks fairly big, other times much smaller. The salad is delicious either way!
  • Don’t overdo it with either the chorizo or the feta cheese. Both of these flavours are quite punchy, so you only really need a bit of each.
  • Equally, don’t be tempted to skip toasting the pine nuts. This step definitely adds something!
  • 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 people can help themselves to more vinaigrette if they want to.

Cheat’s tips

  • If you’re feeling extra lazy, try to find ready roasted pine nuts, and ready chopped pumpkin.
  • You can easily sub the pumpkin for butternut squash if you like. Sweet potato works well too!
A person serving an Amazing Roast Pumpkin, Chorizo And Feta Salad with salad servers

How do you make the 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 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

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

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!). 

I also like to add a bit of Greek yoghurt on the side, but that’s because I’m addicted to Greek yoghurt. It’s purely optional!

If you wanted to make this into a more filling meal, I think it would also go really well with any kind of meat how about barbecued? Or try these simple baked chicken thighs!

More things to know (recipe FAQ)

Can I prepare the salad ahead?

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

So it’s really up to you. 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. Hint: roasted pumpkin and cooked chorizo will be fine in the fridge for up to 5 days!

Alternatively you can cook all the elements and pop them in the fridge. 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?

Here in Australia Kent and Jap pumpkin are common types. But honestly… you can use any kind of pumpkin in this recipe. Butternut squash and even sweet potato both work well, too.

More main meal salad recipes

  • Our favourite easy tuna salad  (We eat this all year round as a quick, healthy midweek meal)
  • How to make a Greek salad (A very important life skill)
  • Blueberry spinach salad (with bacon and avocado) (You won’t believe how delicious it is with its incredible blueberry dressing)
  • Mediterranean penne pasta salad (a perfect side dish or take-along party dish)

Or take a look at all of my yummy salads!

IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW… AND DON’T FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL!

FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST AND YOUTUBE.

An oval plate piled with warm butternut squash, chorizo and feta salad with a spoon in it and ingredients in the background

Amazing Roast Pumpkin, Chorizo And Feta Salad

Imagine sticky roasted pumpkin, pan fried chorizo, tangy feta cheese & toasted pine nuts – tossed together with salad leaves and a honey balsamic vinaigrette. This warm pumpkin, chorizo and feta salad is a perfect balance of flavours!
5 from 6 votes
Print Recipe Pin Recipe SaveSaved!
Prep Time 10 mins
Cook Time 30 mins
Cuisine British
Servings (click to change) 4 (as a light lunch or side, 2 to 3 as a main)
Author Helen

Equipment (affiliate links)

  • salad platter
  • set of 3 baking trays with silicone handles
  • red polka dot milk jug

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml

For the salad

  • 17 ounces pumkin deseeded, peeled and chopped into chunks – amount doesn't have to be exact.
  • 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

  • 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 yoghurt
Prevent your screen from going dark

Instructions
 

  • 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 pumkin, 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 pumkin, 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 yoghurt (if you like).
    toasted fresh bread drizzled with olive oil and sprinkled with salt, Greek yoghurt

Notes

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! 
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 find to make the different elements ahead, pop 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! I would recommend not overdoing it with the chorizo or feta however. These ingredients are both strongly flavoured, so a little goes a long way!

Nutrition

Calories: 450kcalCarbohydrates: 28gProtein: 10gFat: 35gSaturated Fat: 8gCholesterol: 30mgSodium: 426mgPotassium: 629mgFiber: 3gSugar: 14gVitamin A: 13129IUVitamin C: 31mgCalcium: 115mgIron: 2mg
Tried this recipe?Let me know if you liked it!

Comments

  1. Fiona says

    19 Jan 23 at 6:58 am

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

    Reply
    • Helen says

      20 Jan 23 at 4:43 am

      So happy you liked it so much, Fiona, and I like the way you served it! 🙂

      Reply
  2. Blair says

    19 Jan 21 at 11:31 am

    5 stars
    Loved all of the flavors in this. Will definitely make again!

    Reply
    • Helen says

      20 Jan 21 at 4:32 pm

      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!

      Reply
      • Blair Lauer says

        21 Jan 21 at 1:53 am

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

      • Helen says

        23 Jan 21 at 4:13 pm

        🙂

  3. Gina Matsoukas says

    05 Aug 19 at 8:21 pm

    5 stars
    This salad is PERFECTION! Absolutely delicious!

    Reply
    • Helen says

      06 Aug 19 at 1:37 pm

      Thank you, Gina! Really appreciate you saying so!

      Reply
  4. Kristen says

    05 Aug 19 at 7:06 pm

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

    Reply
    • Helen says

      06 Aug 19 at 1:38 pm

      Ooh noooo, don’t do that!! 😉 Thanks so much for the comment, Kristen!

      Reply
  5. Donna Blyth says

    11 Feb 17 at 9:26 am

    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.

    Reply
    • Helen says

      11 Feb 17 at 3:10 pm

      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!

      Reply
      • Donna Blyth says

        25 Apr 17 at 7:27 am

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

      • Helen says

        28 Apr 17 at 8:08 pm

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

  6. Ana says

    27 Jan 14 at 9:00 pm

    Yum! I’ve got all of these minus salad leaves at home. Will have to try it soon!

    Reply
    • Helen says

      28 Jan 14 at 2:14 am

      Please do … although I say it myself it was an exceptionally tasty salad!

      Reply
  7. Ash-foodfashionparty says

    02 Jan 14 at 2:03 pm

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

    Reply
    • Helen says

      02 Jan 14 at 8:18 pm

      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!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.


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


Reader favorites

The inside of a fluffy Greek yogurt blueberry muffin on a paper liner and dark background with a light blue tea towel in front and more muffins and milk in the background.

Greek Yogurt Blueberry Muffins (Low Sugar Recipe)

A souffle dish of easy 'magic' lemon pudding from above with a spoon in it on a marble background with lemons and a blue striped tea towel.

Easy Magic Lemon Pudding (5 ingredients, no eggs)

A stack of halloumi fries on brown paper and a blue marble platter with dips to the side

The BEST Crispy Halloumi Fries (+ Air Fryer Option)

Someone lifting a piece of crustless quiche out of a white dish

The very best crustless quiche (impossible quiche!)

A close-up of a piece of 6-ingredient gooey Swedish chocolate cake or kladdkaka with a fork on baking paper.

6-ingredient gooey Swedish chocolate cake (kladdkaka)

A white dish of cooked Greek potatoes with fresh herbs on top with a spoon in it and with a blue tea towel and baking dish in the background.

The best Greek potatoes (with a video)

Popular now

A closeup of a baking dish of boulangere potatoes or potato bake with bacon with a blue and white stripe tea towel in the background

Potato Bake With Bacon (Boulangere Potatoes)

Someone serving a big spoon of Greek mac and cheese bake out of a black cast iron pan

30-minute Greek Mac And Cheese

Closeup of an overhead view of a big bowl of air fried cauliflower with lemon and fresh herbs on top.

15-Minute Air Fried Cauliflower (& How To Serve!)

A closeup of a black frying pan with turkey linguine in it.

Creamy turkey, bacon and brussels sprouts linguine (great for leftovers!)

More seasonal recipes

As an Amazon Associate, I earn from qualifying purchases. Posts may contain affiliate links.

Copyright ©2023, Scrummy Lane. All Rights Reserved. Privacy Policy
Design by Pixel Me Designs