Roasted Pumpkin Salad

Sweet and Savory Roasted Pumpkin Salad

Don’t toss out your pumpkins after October! Instead, use them to make this roasted pumpkin salad. Hearty and delicious, it’s one of my go-to salads and is the perfect way to prevent waste and put my decorative pumpkins to use, turning them into something delicious. 

Roasting the pumpkin creates a sweet, caramelized effect (and is actually way easier to do than you might think!), and the massaged kale and arugula provide a pop of bright, peppery flavor. Then, the candied pecans add this amazing sweet crunch, and the pomegranate provides a pop of color and a tart balance. Finished with my homemade dressing and creamy feta, the salad is sweet, savory, soft, and crisp all at once. As beautiful as it is tasty, this salad is surprisingly simple to make and always a welcome addition on my holiday table, alongside my herb butter roasted chicken and dairy-free pumpkin pie. People always love this salad when I make it and I know you’ll love it, too! 

RELATED: Apple Cinnamon Pomegranate Pecan Salad

Why You’ll Love This Recipe

• Roasted Pumpkin + Crunchy Salad Goodness – This recipe is anything but boring! It offers a variety of tastes and textures that make it super satisfying and keep me coming back for more. 
• Nutritious – With tons of fresh produce and a homemade dressing, this salad is an excellent source of vitamins, nutrients, fiber, healthy fats, and even calcium, thanks to the feta! 
• Make It Your Way – This recipe is super customizable, meaning you can mix and match any ingredients you have on hand. It’s great for using up leftover veggie scraps! 
• Perfect for Holidays & Parties –  With its bright fall colors and festive ingredients, it looks gorgeous on any holiday table, and it allows for 6-8 generous servings. 

Ingredients

Roasted Pumpkin

• Sugar Pumpkin – Also known as a pie pumpkin, sugar pumpkins have a sweet, dense flesh that’s perfect for roasting. But of course you can use just about any pumpkin! You’ll need one medium pumpkin or about 6-7 cups, peeled and cubed. You can also swap it for 2 small butternut squash, if preferred.
• Avocado Oil – This holds up well to the high heat needed for roasting. 
• Seasonings – Salt, pepper, and smoked paprika add savory flavor and depth that pair well with the natural sweetness of the pumpkin. 

Candied Nuts

• Walnuts – Pecans also work well! 
• Pumpkin Seeds – Also known as pepitas, these add even more crunch.
• Maple Syrup
• Avocado Oil
• Salt

Dressing

• Olive Oil – I don’t recommend substituting the oil, or the flavor of the dressing won’t be the same. A high-quality olive oil really elevates this salad!
• Balsamic Vinegar – The acidity balances the fats and adds a sweet taste. 
• Honey – Enhances the sweetness. Substitute maple syrup, if preferred. 
• Garlic – Buy pre-minced garlic to save time! 
• Salt/Pepper

Salad

• Greens – I like to use a mixture of kale and baby arugula. Dinosaur kale is amazing, but any variety will work.
• Pomegranate Arils – These add a pop of color and a fruity taste. Save time with ready-to-eat pomegranate arils (pomegranate seeds)! 
• Feta Cheese – Goat cheese or shaved Parmesan would also be delicious!

You’ll Also Love: Roasted Chickpea Fall Salad

How to Make a Hearty Roasted Pumpkin Salad

Don’t worry if you’ve never roasted pumpkin. It’s super easy to do! All you need for this recipe is a baking sheet, a sharp knife, a skillet, a plate, a medium bowl or salad dressing shaker, and a large salad bowl. Here’s how to make the best Roasted Pumpkin Salad: 

1. Roast the pumpkin – Cut the bottom and top off the pumpkin. Then, peel the skin, slice it in half, and remove the seeds. Dice the pumpkin into cubes, season them, and bake until they’re caramelized and tender. 
2. Create the candied nuts – Combine the walnuts, pumpkin seeds, maple syrup, oil, and salt in a skillet, and cook until the mixture bubbles. Then, turn off the heat, transfer the mixture to a parchment-lined plate, and cool in the fridge or freezer. 
3. Prepare the dressing – Whisk or shake all the dressing ingredients until smooth. 
4. Massage the kale – Toss the kale with a bit of dressing, and use your hands to massage it until tender. 
5. Combine – Add the arugula, roasted pumpkin, and dressing to the bowl of kale. Toss to combine and coat. Then, top the salad with the candied nuts, pomegranate arils, and feta cheese, and enjoy! 

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Tips

• Cut the pumpkin into equal-sized pieces. This promotes fast, even cooking. 
• Cool the pumpkin. Letting the roasted pumpkin cool before tossing it with the greens keeps the salad crisp and prevents it from wilting. 
• Skip massaging the kale. To save time, you can skip the kale massaging step in Step 8 and just add the kale early on in Step 9, but it won’t be as tender.   
• Add the dressing just before serving. To keep the produce crisp, toss the salad with the dressing just before serving. 

RELATED: Shaved Fennel Salad

Variations

• Add grains. Make your pumpkin salad even more filling by including cooked quinoa, farro, or wild rice. 
• Include more fruit. Add to or replace the pomegranate arils with sliced apples, pears, dried cranberries, or raisins. 
• Use a different dressing. A maple Dijon vinaigrette or creamy lemon tahini dressing would taste great! 
• Vegan. Skip the feta, or use a dairy-free cheese, and make sure to use maple syrup instead of honey for a plant-based salad. 
• Add protein. Turn this side dish into a complete meal by topping it with shredded chicken, leftover turkey, or tofu. 

What to Pair this Roasted Pumpkin Salad With

As mentioned, I always make this salad for Thanksgiving! It fits right in with my roasted Brussels sprouts, vegan green bean casserole, and slow cooker mashed potatoes. However, it’s also great as a side dish or appetizer with everyday meals, like my homemade chicken noodle soup, garlic miso braised pot roast, and creamy pumpkin pasta. 

If you decide to pair this salad with chicken or turkey, be sure to purchase it from Butcher Box to get the highest quality organic meat. This is my hands-down favorite place to buy meats! And here is my full review of Butcher Box if you’re interested in learning more.

How to Store

Prep Ahead – This roasted pumpkin salad is best served fresh, but you can easily prepare parts of it ahead of time! Roast the pumpkin and candy the nuts up to 1-2 days in advance, and store them in separate airtight containers. You can also whisk together the dressing and keep it refrigerated until you’re ready to serve. When it’s time to assemble, massage the kale, toss everything together, and top with the feta and pomegranate arils just before serving for the best texture.

Refrigerator – If you have leftovers, store the salad and dressing separately in airtight containers. The assembled salad will stay fresh for up to 2-3 days in the refrigerator, and the dressing will keep for up to 1 week. It tastes even better the next day! For the best results, give everything a quick toss before serving to redistribute the dressing and flavors.

Side Salad Recipes You’ll Love

• Avocado Strawberry Spinach Salad
• Peach Mozzarella Salad
• Shaved Brussels Sprout Salad w/ Cranberries
• Roasted Butternut Squash Quinoa Salad
• Golden Beet Pecan Detox Salad
• Moroccan Carrot Chickpea Salad

More Pumpkin-Flavored Recipes

• Pumpkin Curry Soup
• Pumpkin Chia Seed Pudding
• Easy Roasted Pumpkin
• Pumpkin Overnight Oats
• Healthy Pumpkin Bread
• Pumpkin Smoothie Recipe