Roasted Pumpkin Harvest Salad
This hearty autumn salad features tender roasted pumpkin chunks and crunchy toasted seeds, tossed with fresh greens and a smoky-sweet maple vinaigrette. The roasting process enhances the pumpkin's natural sweetness and smoky aroma, creating a dish that is both comforting and vibrant, with a delightful mix of textures and flavors.
Equipment
- Oven
- Baking sheet
- Whisk
- Salad spinner or large bowl with towel
- Chef’s knife
Ingredients
- 1 pound sugar pumpkin or butternut squash
- 2 tablespoons olive oil for roasting and dressing
- 1/2 teaspoon smoked paprika adds smoky flavor
- 1/2 teaspoon salt
- 1 cup pumpkin seeds or sunflower seeds, toasted
- 1 small red onion thinly sliced
- 4 cups mixed greens baby kale, arugula, or spinach
- 2 tablespoons maple syrup or honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
Instructions
- Preheat your oven to 180°C (355°F).
- Slice the pumpkin into rough, bite-sized chunks, leaving the skin on for added flavor and texture.
- Toss the pumpkin chunks with 1 tablespoon of olive oil, salt, and smoked paprika until evenly coated.
- Spread the coated pumpkin pieces on a baking sheet in a single layer.
- Roast the pumpkin for 25-30 minutes, until edges are golden and caramelized, and the flesh is tender.
- While the pumpkin roasts, toast the pumpkin seeds in a dry skillet or oven until crispy and nutty, about 5-7 minutes.
- Thinly slice the red onion and soak it in cold water for a few minutes to mellow its sharpness.
- Prepare the vinaigrette by whisking together maple syrup, Dijon mustard, apple cider vinegar, and the remaining olive oil until well combined and slightly emulsified.
- Once the pumpkin is cool enough to handle, gently toss it with the prepared greens, drained onion slices, and toasted seeds in a large bowl.
- Drizzle the vinaigrette over the salad and toss gently to coat everything evenly. Add dressing gradually, tasting to ensure it’s balanced.
- Serve the salad immediately, garnished with extra seeds if desired, and enjoy the warm, smoky flavors and crisp textures.
Notes
For extra flavor, sprinkle a bit of crumbled feta or goat cheese on top before serving. To make it vegan, skip cheese and use agave syrup instead of maple.