Kale Pumpkin Salad with Feta and Pesto Dressing - Served with Various Greens

Kale Pumpkin Salad with Feta and Pesto Dressing

Kale Pumpkin Salad with Feta and Pesto Dressing: Easy-to-make, fast, healthy and delicious salad packed with fall flavors. Perfect seasonal salad!
Course Salad
Cuisine European
Keyword fall salad, pumpkin kale salad, pumpkin salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 482kcal
Author Elena Szeliga


  • 1/2 medium-sized Hokkaido pumpkin Red kuri squash
  • 1 tablespoon olive oil
  • black pepper
  • salt
  • 1 bundle curly-leaf kale
  • 100 grams or 3.5 oz Greek feta cheese
  • 20 dried black olives
  • 3 tablespoons pumpkin seeds

For the pesto dressing:

  • 1 clove garlic
  • 70 grams or 1 cup kale leaves chopped
  • 20 grams or 1/6 cup pumpkin seeds
  • 25 grams or 1/8 cup grated parmesan or any other hard cheese for vegetarians
  • 1 tablespoon pumpkin oil
  • 5-6 tablespoons olive oil
  • salt
  • black pepper


  • Preheat the oven to 180 ºC or 350 ºF. Remove seeds from pumpkin and dice one half with a sharp knife. Put the pumpkin dices in a baking dish, sprinkle with olive oil, salt and black pepper and roast for 20-25 minutes. It should not be too soft.
  • Meanwhile, wash and dry kale leaves with a kitchen towel. Remove the ribs with kitchen scissors as shown here. Roughly chop kale and transfer to a bowl. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until it's soft and dark.
  • Dice Greek feta cheese in small cubes and add to the bowl together with black olives (remove stones if necessary).
  • Make the pesto dressing: combine roughly chopped garlic, chopped kale leaves, pumpkin seeds, grated parmesan, pumpkin oil, olive oil, salt and black pepper and blend until smooth with an immersion blender or food processor. Add more oil for the more liquid consistency.
  • When the pumpkin is ready, add it to the bowl. Pour the dressing and mix everything well together. Sprinkle with pumpkin seeds to serve. Enjoy!


Refrigerate leftovers for up to 3 days in the fridge. Keep the dressing in a separate airtight jar or container.


Calories: 482kcal | Carbohydrates: 21g | Protein: 12g | Fat: 41g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 706mg | Potassium: 867mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5735IU | Vitamin C: 59.2mg | Calcium: 302mg | Iron: 3mg