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Roasted Pumpkin Salad Recipe

This Roasted Pumpkin Salad is a simple seasonal dish that turns sweet pumpkin into a satisfying salad with very little effort. It works beautifully as a light lunch, an easy fall side dish, or a colorful addition to a holiday table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, salad side dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Pumpkin
  • 4 cups pumpkin peeled and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon ground cinnamon
For the Salad
  • 6 cups mixed greens
  • ½ cup crumbled feta cheese
  • ⅓ cup dried cranberries
  • ⅓ cup toasted pecans roughly chopped
  • ¼ small red onion thinly sliced
For the Dressing
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Equipment

  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Small mixing bowl
  • Chef's knife
  • Cutting board
  • Whisk
  • Measuring cups and spoons
  • Salad tongs

Method
 

  1. Preheat the oven to 425°F. Toss the pumpkin cubes with olive oil, salt, and black pepper, then spread them in a single layer on a lined baking sheet. Roast for 20 to 25 minutes, turning once halfway through, until tender and lightly caramelized.
    Preheat the oven to 425°F
  2. While the pumpkin is roasting, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and black pepper in a small bowl. Taste and adjust the balance of sweetness and acidity if needed.
    While the pumpkin is roasting
  3. Add the mixed greens to a large serving bowl. Top with the roasted pumpkin, feta, pecans, dried cranberries, and sliced red onion.
    Add the mixed greens to a large serving bowl
  4. Drizzle the maple Dijon dressing over the salad just before serving. Toss gently until everything is lightly coated, then serve while the pumpkin is slightly warm or at room temperature.
    Drizzle the maple Dijon dressing

Notes

  • Cut the pumpkin into evenly sized cubes so they roast at the same rate.
  • Avoid overcrowding the baking sheet, as this helps the pumpkin brown instead of becoming steamed.
  • Toast the pecans in a dry skillet for a few minutes for extra crunch and a deeper nutty flavor.
  • Keep the dressing separate if preparing the salad ahead of time, and toss just before serving.
  • Roasted pumpkin and the dressing can be prepared a day ahead and refrigerated separately.