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    Home » Salads

    Pumpkin Feta Salad with Pecans

    Published: May 16, 2014 · Updated: Oct 18, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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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.

    pumpkin feta salad

    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!).  

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

    Jump to:
    • THE INGREDIENTS
    • HOW TO MAKE PUMPKIN FETA SALAD RECIPE
    • STORAGE
    • RECIPE TIPS & SUGGESTIONS
    • 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.

    pumpkin feta ingredients

    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.
    pumpkin pecan salad

    More low carb savoury pumpkin recipes

    Roasted Pumpkin Broccoli with Feta

    Spinach, Pumpkin, Walnut & Feta Salad

    Pumpkin Fries

    Pumpkin Spinach Salad

    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 feta salad

    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 mins
    Cook Time 2 hrs 40 mins
    Total Time 2 hrs 50 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
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

     

    keto kitchen

    More Salads

    • Cranberry Walnut Chicken Salad
    • Grilled Watermelon Halloumi Salad
    • Keto Salmon Nicoise Salad
    • Broccoli Ranch Salad

    Reader Interactions

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      Recipe Rating




    1. tannngl

      May 19, 2014 at 9:50 pm

      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

        May 20, 2014 at 5:46 pm

        Thanks! Hope you enjoy it!

        Reply
    2. tinywhitecottage

      May 16, 2014 at 10:55 pm

      Wow, I love all these flavors and together it sounds heavenly. Nice.

      Reply
      • Divalicious

        May 16, 2014 at 11:03 pm

        Thanks! Hope you enjoy it! Thanks for popping by!

        Reply

    Trackbacks

    1. Chocolate Pecan Torte - Divalicious Recipes says:
      February 22, 2019 at 9:31 pm

      […] Pumpkin, Pecan & Feta Salad […]

      Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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