5 from 114 votes
Fall Roasted Pumpkin Salad
This Fall Roasted Pumpkin Salad features tender roasted pumpkin cubes combined with fresh greens like spinach or arugula. The pumpkin is seasoned with brown sugar and optional garlic powder, then baked until soft and slightly caramelized. The addition of pepitas and cranberries brings texture and bursts of flavor, while a vinaigrette ties the salad together. It's a hearty salad with a balanced mix of sweet and savory notes that suits a seasonal lunch or a side to soups and sandwiches.
Prep Time
5 mins
Cook Time
30 mins
Cool
15 mins
Total Time
50 mins
Servings:
2
servings
Calories:
283 kcal
Course:
Salad, Lunch, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 283
% 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.