Pumpkin, Chorizo & Feta Salad


4 cups cubed pumpkin (1/2-inch cubes)

1 pkg (4 oz) Campofrio Diced Chorizo

1 tbsp olive oil

8 cups mixed greens

1/2 cup crumbled feta cheese

1/4 cup chopped dried figs

1/4 cup chopped toasted walnuts


1 shallot, minced

1/3 cup olive oil

3 tbsp sherry vinegar

1 tsp honey

1/4 tsp each salt and pepper


Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Serves: 6


  1. Preheat oven to 400°F. Toss together pumpkin, chorizo and olive oil; spread on parchment paper- or foil-lined baking sheet. Bake for 22 to 25 minutes or until pumpkin is fork-tender.


  1. Dressing: Whisk together shallot, oil, vinegar, honey, salt and pepper.


  1. In serving bowl, toss together dressing, mixed greens, pumpkin and chorizo; sprinkle with feta cheese, figs and walnuts.



  • Substitute butternut squash for pumpkin if desired.
  • For extra crunch, sprinkle with toasted pumpkin seeds.