Roasted Pumpkin Salad with Maple Balsamic Dressing
Caramelized roasted pumpkin cubes tossed with fresh spinach and spring mix, topped with crumbled feta, pomegranate arils, and candied maple walnuts. Finished with a tangy apple cider vinegar and Dijon mustard dressing brightened by maple syrup. A seasonal harvest salad balancing sweet roasted vegetables with sharp, creamy, and nutty flavors.
Ingredients
- 2 pound pumpkin, peeled and cut into cubes
- 2 tablespoon olive oil, for roasting
- 1 tablespoon maple syrup, for roasting
- ½ teaspoon salt, for roasting
- ¼ teaspoon black pepper, for roasting
- 8 ounce spinach and spring mixarugula1:1greens
peppery alternative
- 4 ounce feta, crumbled
- ½ cup pomegranate arils
- 1 cup walnuts, halves and pieces
- 1 tablespoon maple syrup, for walnuts
- salt, pinch for walnuts
- ¼ cup olive oil, for dressing
- 2 tablespoon maple syrup, for dressing
- 2 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- ¼ teaspoon black pepper, freshly cracked for dressing
Instructions
- 1
Preheat oven to 425°F and line a baking sheet with parchment paper.
- 2
Toss cubed pumpkin with olive oil, maple syrup, salt, and pepper.
- 3
Spread on baking sheet and roast until golden brown and tender, about 20-25 minutes.
- 4
Combine walnuts with maple syrup and a pinch of salt.
- 5
Whisk together olive oil, maple syrup, apple cider vinegar, Dijon mustard, and black pepper for dressing.
- 6
Arrange spinach and spring mix on a plate or bowl.
- 7
Top with roasted pumpkin, candied walnuts, crumbled feta, and pomegranate arils.
- 8
Drizzle with maple balsamic dressing before serving.
Tips
Do not overcook pumpkin to avoid mushy texture; tender but firm is ideal.
Prepare candied walnuts separately and store in airtight container to maintain crispness.
Make dressing ahead and shake well before serving as vinegar and oil separate.
Good to Know
Store roasted pumpkin refrigerated up to 3 days. Keep dressing separate in sealed container up to 5 days. Do not dress salad until service.
Roast pumpkin and prepare candied walnuts up to 1 day ahead. Make dressing up to 5 days ahead. Assemble salad just before serving.
Plate individual portions with greens as base, top with warm or room-temperature roasted pumpkin, walnuts, feta, and pomegranate arils. Drizzle dressing tableside.
Common Mistakes
Do not crowd baking sheet to avoid steaming pumpkin; spread in single layer.
Do not skip tossing pumpkin midway if not browning evenly.
Do not dress salad too far ahead to avoid wilted greens and soggy walnuts.