Roasted Strawberry and Pumpkin Seed Salad with Citrus Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant salad combining sweet roasted strawberries and toasted pumpkin seeds tossed in a bright citrus vinaigrette, perfect for a refreshing, nature-inspired meal. This mediterranean-inspired salads (vegetarian) ready in about 30 minutes pairs hulled and halved fresh strawberries, raw pumpkin seeds, mixed salad greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F. Toss 12 oz of hulled and halved fresh strawberries with 1 tbsp olive oil and spread evenly on a baking sheet. Roast for 15 minutes until softened and slightly caramelized.
  2. Step 2: While strawberries roast, toast 1/4 cup raw pumpkin seeds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they start to pop and turn golden brown. Remove from heat and set aside.
  3. Step 3: In a small bowl, whisk together 2 tbsp freshly squeezed orange juice, 1 tbsp freshly squeezed lemon juice, 1 tsp honey, 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified to create the citrus vinaigrette.
  4. Step 4: In a large salad bowl, combine 5 oz mixed salad greens, the warm roasted strawberries, and toasted pumpkin seeds. Drizzle the citrus vinaigrette over the salad and toss gently to coat everything evenly.
  5. Step 5: Sprinkle 1/4 cup crumbled feta cheese over the top just before serving for a tangy finish.

Frequently asked questions

How long does Roasted Strawberry and Pumpkin Seed Salad with Citrus Vinaigrette take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Strawberry and Pumpkin Seed Salad with Citrus Vinaigrette?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep raw pumpkin seeds from drying out.

Can I substitute ingredients in Roasted Strawberry and Pumpkin Seed Salad with Citrus Vinaigrette?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Strawberry and Pumpkin Seed Salad with Citrus Vinaigrette for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Strawberry and Pumpkin Seed Salad with Citrus Vinaigrette vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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