Roasted Pumpkin Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 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
Description
The Roasted Pumpkin Salad features cubed butternut squash tossed with olive oil, sea salt, cinnamon, and cayenne, then roasted until soft and slightly browned. This roasting enhances sweetness and softens the squash while adding gentle warmth from the spices. The salad combines the roasted squash with fresh baby spinach, tangy goat cheese, crispy pumpkin seeds and fried onions, and crisp apple slices for contrast.
The dressing is a blend of canned pumpkin, olive oil, apple cider vinegar, maple syrup, Dijon mustard, finely minced garlic, and salt, puréed until creamy. This smooth dressing adds a bright and slightly sweet note that ties the salad ingredients together.
The salad is tossed and served immediately to maintain fresh textures. The recipe yields enough dressing for multiple servings, allowing leftovers to keep refrigerated for at least a week.
Ingredients
The Salad
- ½ butternut squash about 1 lb, peeled, seeded, and cut into cubes, or kabocha squash
- 1 teaspoon olive oil
- ½ teaspoon salt sea salt
- 1 pinch cinnamon
- 1 pinch cayenne pepper
- 10 ounces baby spinach or spinach/ arugula mix
- 2 ounces goat cheese crumbled
- ⅓ cup pumpkin seeds see notes, fried
- ⅓ cup onions see notes, fried
- 1 apple sliced
The Dressing
- ¾ cup pumpkin NOT pumpkin pie mix!, canned
- 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 salt 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
- Use a blender to emulsify the dressing ingredients for best creamy texture; whisking is not sufficient.
- This recipe produces enough dressing for about three salads; store leftovers in the refrigerator for up to a week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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