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Gluten FreeEgg FreeLow CarbVegetarianPaleoKeto
This pumpkin feta salad with pecans is a tasty and colourful seasonal dish. A sweet and nutty salad that also makes a great low carb side dish.
I love the sweet taste of roasted pumpkin and to add some salty feta cheese to it, along with the sweet pecans makes an amazing low carb salad dish. I found this dish to be sweet and creamy with a delightful crunch of the pecans.
The Chief Taster loved this and even helped himself to seconds, then ate the rest the next day, so it's a big thumbs up from him! It was definitely the sweetness of the pumpkin and pecans that made him reach for the big spoon (he has a sweet tooth that I have to battle with!).
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- THE INGREDIENTS
- HOW TO MAKE PUMPKIN FETA SALAD RECIPE
- STORAGE
- More low carb savoury pumpkin recipes
- Pumpkin Pecan Feta Salad
THE INGREDIENTS
Just 3 ingredients and a dressing are needed to make this easy low carb salad.
Dried red chilies were added to give the dish a bit of a kick but this is optional and was really for my own personal taste.
HOW TO MAKE PUMPKIN FETA SALAD RECIPE
This is an easy recipe that you can make in the background whilst cooking other dishes. Or make this dish with any left over roasted pumpkin you may have.
Toast the pecans for a deeper flavour. Toasting them enhances their flavour. This can be done by placing them in a tray and roasting them in the oven for 5 to 10 minutes. Or you can cook them in a dry pan on the stove.
Although this is delicious warm, you can serve this at room temperature too.
STORAGE
Any leftovers of this roasted pumpkin salad will last in the fridge for 3-4 days stored in an airtight container. We would not recommend that this be frozen.
RECIPE TIPS & SUGGESTIONS
- Air fry the pumpkin chunks in place of roasting them.
- Replace the Feta cheese with Goats cheese for another flavor combination.
- Pine nuts or walnuts could be used to substitute the pecans.
- Keep a little bit of the dressing on the side so you can drizzle it over your serving.
- If you want a sweeter salad, add a tablespoon of sugar free maple syrup to the salad dressing.
- Add baby spinach leaves or arugula for a green leafy addition to the salad.
- Thinly sliced red onions make a great savory addition.
- Garlic is a great addition to pumpkin salad. Add it in garlic powder form or minced fresh garlic.
- Serve with a side of slice avocado for a hearty keto dish.
More low carb savoury pumpkin recipes
Roasted Pumpkin Broccoli with Feta
Pumpkin Cauliflower Risotto
This recipe was originally published in May 2014. We have updated the photos and content but the recipe remains the same.
Pumpkin Pecan Feta Salad
Angela Coleby
This pumpkin feta salad with pecans is a tasty and colourful seasonal dish. A sweet and nutty salad that also makes a great low carb side dish.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 40 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Salad, Side Dish
Cuisine American, Low Carb
Servings 4 servings
Calories 396 kcal
Ingredients
- 2 cups pumpkin peeled and cut into cubes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 oz feta cheese
- ½ cup pecan nuts, lightly toasted roughly chopped
Dressing
- ¼ cup olive oil
- 2 tablespoon Balsamic vinegar
- ½ teaspoon dried red chilis (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Roast the Pumpkin
Heat the oven to 200C/400F degrees.
Toss the pumpkin cubes in the olive oil and season with the salt and pepper.
Place the pumpkin in a single layer on a baking sheet. Bake for 30-40 minutes until golden, tender and cooked through.
Remove the pumpkin and allow to cool.
Make the Dressing
In a small bowl whisk the olive oil, balsamic vinegar and seasoning together.
Assemble
Place the pumpkin, pecans and feta in a medium serving bowl or dish.
Pour the dressing over the pumpkin mixture and toss thoroughly.
Eat and enjoy!
Notes
Makes 4 servings
The pumpkin can be air fried instead of roasted to reduce the cooking time.
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Nutrition
Serving: 1servingCalories: 396kcalCarbohydrates: 8gProtein: 6gFat: 39gFiber: 2g
The information shown is an estimate provided by an online nutrition calculator.
Tried this recipe? Mention @Divalicious_Recipes or tag #divaliciousrecipes
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Reader Interactions
Comments
tannngl
This is another I'll try. Looks like other winter squashes would work as well. I've got a butternut in the cellar…
Thanks, Diva.Reply
Divalicious
Thanks! Hope you enjoy it!
Reply
tinywhitecottage
Wow, I love all these flavors and together it sounds heavenly. Nice.
Reply
Divalicious
Thanks! Hope you enjoy it! Thanks for popping by!
Reply
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