Fall Roasted Pumpkin Salad
User Reviews
5
Fall Roasted Pumpkin Salad
Description
In the Fall Roasted Pumpkin Salad, cubed pumpkin or butternut squash is tossed with olive oil, brown sugar, salt, and optional garlic powder before roasting until tender and caramelized. The roasted pumpkin provides a warm, slightly sweet contrast to the fresh salad greens like spinach or arugula. Optional pepitas add a nutty crunch and cranberries offer a tart sweetness that complements the earthy pumpkin.
The salad is assembled by mixing half the roasted pumpkin with the greens and dressing, then topping with the remaining pumpkin and optional garnishes. This layering helps retain the pumpkin's texture and warmth. The vinaigrette adds acidity that balances the sweetness and richness from the roasted squash.
This salad makes a seasonal dish for autumn meals and pairs well alongside soups or sandwiches, providing a nutritious and colorful option for cooler weather. Its combination of roasted and fresh elements creates a satisfying texture contrast.
To ensure even roasting, cut pumpkin cubes uniformly. Variations include omitting quinoa for a lighter salad or adding fruits like apple to enhance seasonal flavors. For milder onion flavor if included, soaking raw onion in ice water before assembling the salad is recommended.
Ingredients
- 3 cups pumpkin cubed in 1-inch pieces, or butternut squash
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 1 tablespoon garlic powder optional
- 1 tablespoon brown sugar
- 5 ounces salad mix spinach, or arugula
- ¼ cup Pepitas optional
- 3 tablespoons Cranberry optional
- vinaigrette storebought or homemade
Instructions
- Preheat the oven to 350 degrees F and line a sheet pan with a silicone mat or parchment paper.
- Place the cubed pumpkin on the baking sheet and drizzle the oil. Mix well and then sprinkle the salt, garlic powder (if using), and brown sugar. Using your hands, massage the spices and sugar into the pumpkin. Adjust the cubes so they are in a single layer and not touching and bake for 30 minutes or until roasted.
- Once the pumpkin is roasted, allow it to cool for 15 to 20 minutes.
- Then assemble the salad. In a large salad bowl, add the greens, half of the roasted pumpkin and 2 tablespoons of dressing. Mix well and then top with the rest of the roasted pumpkin.
- Optionally, top with pepitas, cramberries and more dressing on the side.
- Serve immediately.
Notes
- Cut pumpkin cubes evenly to ensure they roast uniformly and cook through properly.
- This salad pairs well with soups or sandwiches for a complete fall meal.
- For a lighter version, omit quinoa and consider adding fruits such as apples to complement the pumpkin.
- To soften raw onion flavor in the salad, soak slices in ice water for 10 minutes before adding them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Sodium | 308mg | 13% |
| Potassium | 1159mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 19730IU | 395% |
| Vitamin C | 68mg | 76% |
| Calcium | 108mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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