Go Back
+ servings
pumpkin salad in a salad bowl

Roasted Pumpkin Harvest Salad with Balsamic Maple Vinaigrette

Rachel Riesgraf
Perfectly roasted pumpkin served over a bed of spring mix and topped with maple candied walnuts, feta crumbles, pomegranate arils, and an easy-to-make balsamic maple vinaigrette. This healthy pumpkin salad is full of fall flavors and is sure to impress! Serve as a side salad or add protein to make it the main course!
5 stars
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner / Lunch
Servings 4 servings

Equipment

Ingredients
  

Roasted Pumpkin Salad

  • 2-3 pound pumpkin, peeled and cut into cubes (or butternut squash)
  • 2 tablespoons olive or avocado oil
  • 1 tablespoon maple syrup (or honey)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 ounces spinach and spring mix (or desired amount)
  • 4 ounces feta, crumbled (or desired amount)
  • ½ cup pomegranate arils or dried cranberries (or desired amount)

Maple Candied Walnuts

  • 1 cup walnut halves and pieces
  • 1 tablespoon maple syrup
  • pinch of salt

Maple Balsamic Dressing

  • ¼ cup avocado or olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper

Instructions
 

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Transfer the cubed pumpkin to the prepared baking sheet and drizzle with olive oil and maple syrup then sprinkle with salt and pepper, then toss all together. Spread out on the baking sheet and bake for 20-25 minutes or until golden brown and tender, but not mushy.

Maple Candied Walnuts

  • While the pumpkin roasts, prepare the walnuts and dressing. Preheat a non-stick skillet over medium-high heat. Add the walnuts, maple syrup, and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes.
  • Transfer to parchment paper and spread out the nuts. Let cool.

Maple Balsamic Dressing

  • All all dressing ingredients to a jar and shake well to combine.
  • To assemble the salad, add the spring mix to a serving bowl and drizzle with half the vinaigrette, then toss to combine. Top with roasted pumpkin, feta, candied walnuts, pomegranate arils, and more vinaigrette.

Notes

Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as a courtesy, and you are solely responsible for all decisions related to your health.

Did you make this recipe?I'd love to hear from you! Rate the recipe and leave a comment or tag at @ModernFarmhouseEats on social!