Roasted Pumpkin Salad Recipe
User Reviews
5.0
126 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
213 kcal
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Course
Salad
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Cuisine
North American
Roasted Pumpkin Salad Recipe
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This roasted pumpkin salad is layers of tender baby spinach leaves, sweet roasted squash, creamy goat cheese, and crisp apples all drizzled with a homemade pumpkin dressing. It makes a healthy fall side dish or light lunch, and it's ready in just 40 minutes!
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Ingredients
The Salad
- ½ butternut or kabocha squash about 1 lb, peeled, seeded, and cut into cubes
- 1 teaspoon olive oil
- ½ teaspoon sea salt
- 1 pinch EACH: cinnamon and cayenne
- 10 ounces baby spinach or spinach/ arugula mix
- 2 ounces goat cheese crumbled
- ⅓ cup EACH: pumpkin seeds and fried onions see notes
- 1 apple sliced
The Dressing
- ¾ cup canned pumpkin NOT pumpkin pie mix!
- ⅔ cup olive oil
- ⅓ cup apple cider vinegar
- ¼ cup maple syrup
- 1 ½ teaspoons Dijon mustard
- 1 clove garlic very finely minced
- ¼ teaspoon sea salt
Instructions
- Set your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the butternut squash on the baking sheet, add the olive oil, sea salt, cinnamon, and cayenne and toss to coat. Roast in the oven for 30 minutes, turning halfway, until the squash is soft and starting to brown in some places. Remove from the oven and let it cool before using it in the salad. TIP: Roast the whole squash and make this salad for a few meals.
- While the squash is roasting, combine all the dressing ingredients in a blender and blend on high until it is smooth and creamy about 30 seconds.
- Pile the spinach, goat cheese, pumpkin seeds, fried onions, and apple slices into a salad bowl. Top with the cooled roasted squash and some of the dressing. Toss and serve right away.
Notes
- Do not try and simply whisk the dressing ingredients as the texture doesn't turn out right without using a blender.
- This recipe makes enough salad dressing for three salads. Leftovers will keep in your fridge for at least a week.
Nutrition Information
Show Details
Serving
1 serving = ⅙ of the recipe
Calories
213kcal
(11%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
4mg
(1%)
Sodium
407mg
(17%)
Potassium
585mg
(17%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
12779IU
(256%)
Vitamin C
28mg
(31%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 213kcal | 11% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 407mg | 17% |
| Potassium | 585mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 12779IU | 256% |
| Vitamin C | 28mg | 31% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
126 reviews
Excellent
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