The best season to make this salad is autumn.

Pumpkins reach their peak in fall, offering the best flavor, texture, and sweetness. However, pumpkins can often be found year-round in many supermarkets, either fresh or frozen, so you can prepare this dish at any time.

If you are lucky enough to have a local farmers’ market nearby, autumn pumpkins are the best in flavor.

The earthy sweetness of fresh seasonal pumpkin makes the salad taste more vibrant and hearty, which fits perfectly with the cooler weather.

Pumpkin can be found in grocery stores, farmers’ markets, or organic shops.

For this recipe, you only need about a cup of pumpkin, so even a small one will do. You can buy it whole and cut it yourself or purchase pre-cut pumpkin cubes for convenience.

Feta cheese is widely available in supermarkets, typically in the refrigerated cheese section, and you can choose between Greek feta or variations made from cow, sheep, or goat’s milk depending on your preference.

Arugula and spinach can be bought fresh in bags or bunches from the produce section.

To keep the greens crisp, always check for freshness and avoid any wilted leaves.

Pumpkin seeds, almond petals, and raisins are available in the nuts and dried fruit aisles, often sold in resealable bags.

For the dressing, you’ll need olive oil, balsamic vinegar, and red wine vinegar – all pantry staples that most stores carry.

For the best flavor, choose extra virgin olive oil, a quality aged balsamic vinegar, and a bold red wine vinegar.

Yes, you can substitute quite a few ingredients without compromising the overall balance of the salad.

If pumpkin is not available, you can use butternut squash, sweet potatoes, or even roasted carrots for a similar sweetness and texture.

If feta cheese is not to your taste, try goat cheese for a creamier option or even blue cheese if you want a stronger punch of flavor.

For the greens, arugula can be swapped with watercress or kale, while spinach can be replaced with mixed salad leaves or romaine lettuce.

Pumpkin seeds can be substituted with sunflower seeds or chopped walnuts for crunch.

If you don’t have almond petals, slivered almonds or even cashews can be used.

Raisins can be swapped with dried cranberries, figs, or even pomegranate seeds for freshness.

In the dressing, balsamic vinegar can be replaced with apple cider vinegar for a fruitier note, and red wine vinegar can be swapped with sherry vinegar.

This salad works beautifully as part of a Mediterranean menu.

As a starter, it sets a vibrant and refreshing tone before a main course. Its balance of textures and flavors ensures that it pairs well with both meat and vegetarian dishes.

You could serve it before a Dutch Oven Whole Roast Chicken with Plums, Breaded Beef Steak, or Portuguese Beef Steak, alongside baked fish such as Mediterranean Baked Trout, or Mediterranean Baked Fish Fillets.

For dessert, go with my Stunning Raspberry Pavlova, Apple Cinnamon Cake, or any other dessert.

This Pumpkin and Feta Cheese Salad pairs well with both white and red wines.

Portuguese wines are a wonderful match for this salad because they combine freshness, minerality, and vibrant fruit flavors that highlight the different components of the dish.

A crisp Vinho Verde is an excellent choice – it is light, slightly effervescent, and citrusy, which enhances the peppery arugula and cuts through the richness of feta.

If you prefer white wines with a bit more body, a Portuguese Arinto offers refreshing acidity along with green apple and lemon notes that pair beautifully with pumpkin’s sweetness.

For those who enjoy red wine, a youthful Dão or a lighter Bairrada made from Baga grapes works well; these wines bring red berry flavors and subtle earthiness without overpowering the salad.

If you prefer non-alcoholic options, sparkling water with a squeeze of lemon provides refreshing acidity that pairs with the vinaigrette. Freshly pressed apple cider, whether still or sparkling, enhances the autumn flavors of pumpkin.

For a summer vibe, a cold glass of iced green tea brings herbal notes that align with the arugula and spinach.

For holiday gatherings, this salad even pairs well with mulled wine, which adds warmth and aromatic flavors to the meal.

The salad is best enjoyed fresh, but you can store leftovers for up to one day if handled properly.

Once dressed, the salad greens wilt quickly, so if you have already combined everything, refrigerate the leftovers in an airtight container.

When ready to eat again, give it a quick toss and add a drizzle of fresh olive oil or vinegar to revive the flavors.

Avoid freezing the salad, as the greens and feta do not freeze well.

Here are my tips on how to make this recipe perfect:

1. Cut the pumpkin into small cubes or thin slices to make sure they cook evenly.
2. Heat a non-stick pan with a drizzle of olive oil over medium heat, then add the pumpkin and cook for about 5  minutes, stirring occasionally.
3. Do not overcrowd the pan, or the pumpkin will steam instead of caramelizing; if you have a lot, cook in batches.
4. Always taste a piece before removing from the pan to check the seasoning balance.
5. Once done, let the pumpkin cool slightly before mixing into the salad so it doesn’t wilt the greens too quickly.
6. Finally, cut or crumble the feta gently to get a rustic and inviting look.