photo: Pumpkin and Feta Salad with Bacon and Grapefruit

Pumpkin and Feta Salad with Bacon and Grapefruit

Looking for something filling and nutritious, but also light and delicious? Pumpkin and feta salad with bacon and grapefruit ticks all of those boxes! It can serve as an interesting side to pasta dishes, as well as become a king of the lunchtime on its own.

Because the salad had feta and bacon in it, we advice not to season it with salt, unless you you prefer a strong salty taste in your meals. We also used olive oil in the recipe, but you are welcome to use the oil of your choice for this pumpkin and feta salad.

The proportions of the ingredients are well suited for 2 full servings as a main dish, and it can serve 4 if pumpkin and feta salad is used as a side.

15 min
2 servings


  • 1. Heat a few drops of olive oil in a skillet over medium heat. Place bacon in the skillet and fry on both sides until gently browned. Set aside to cool, then cut into stripes.
  • 2. Peel and cut pumpkin into small cubes or use store-bought diced pumpkin. Heat 1 tbsp olive oil in a skillet, add pumpkin, oregano and fry for about 15 minutes or until soft, stirring occasionally. Add add additional salt and pepper if desired. Set aside to cool.
  • 3. Peel and section grapefruit over a bowl, cut the segments from their surrounding membranes. Cut them in half on a cutting board, dice sun-dried tomatoes, spring onion and feta.
  • 4. In a large salad bowl combine spinach (you can cut or shred it if you’d like, it would make mixing and eating the salad a bit easier), grapefruit, pumpkin, bacon, feta, tomatoes, and spring onion. Sprinkle with olive oil and a juice from half a lime.