Roasted Pumpkin Harvest Salad With Balsamic Maple Vinaigrette Recipe

I absolutely love this Roasted Pumpkin Harvest Salad because it perfectly captures the cozy essence of fall with its tender roasted pumpkin and sweet, tangy balsamic maple vinaigrette. Plus, the combination of creamy feta, crunchy pepitas, and juicy cranberries makes every bite a delightful mix of textures and flavors that truly makes my taste buds dance.

The Roasted Pumpkin Harvest Salad with Balsamic Maple Vinaigrette is a dish in which I find a satisfying amalgamation of flavors and textures. The mixed greens serve as a slightly bitter, earthy base for the salad.

Arugula, the predominant green, is peppery and slightly nutty. Spinach has an earthiness that serves as an understated counterpoint to the other ingredients, and both greens are fairly robust, standing up to the other elements and holding their own.

A good salad base needs to have a mixture of flavors and a combination of greens that provides some interstitial texture; otherwise, you get the salad equivalent of the Silent Void.

Ingredients

Pumpkin: High in fiber and vitamin A; contributes to an unexpected sweetness and a chestnut-like texture.

Olive Oil: A source of healthy fats; boosts flavor and supports cardiovascular health.

Leafy Greens: Low in calories; high in vitamins and antioxidants for immune support.

Feta cheese: Contributes smoothness and a rich supply of protein; offers a considerable amount of calcium that promotes strong bones.

Cranberries, when dried, provide a sweet-and-sour flavor; they are a source of antioxidants and dietary fiber.

Pumpkin seeds, when roasted, offer a protein-packed crunch.

They’re loaded with magnesium—the mineral most people are lacking—and healthy fats.

Red Onion: Provides a strong flavor; has plenty of antioxidants and vitamin C.

Balsamic vinegar provides tanginess; it’s low in calories and boasts antioxidant properties.

Ingredient Quantities

• 1 small pumpkin, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 6 cups mixed greens (such as arugula, spinach, and romaine)
• 1/2 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup roasted pumpkin seeds (pepitas)
• 1/2 small red onion, thinly sliced
• 1 tablespoon fresh thyme leaves
• 2 tablespoons balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil

Instructions

1. Your oven should be set to 400°F (200°C). A baking sheet should be lined with parchment paper.

2. The pumpkin cubes should be tossed with 2 tablespoons of olive oil, salt, and pepper, and then spread evenly on the baking sheet that has been prepared.

3. In the preheated oven, roast the pumpkin for 25 to 30 minutes until it is tender and slightly browned. Be sure to turn the pumpkin halfway through the roasting process.

4. At the same time, make the balsamic maple vinaigrette. In a small bowl, combine the balsamic vinegar, maple syrup, and Dijon mustard to make a dressing that is a perfect balance of sweet and sour.

5. Slowly add the extra-virgin olive oil, whisking constantly, until the vinaigrette is emulsified and smooth. Add salt and pepper to taste.

6. In an ample salad bowl, merge the mesclun mix, crumbled feta, dried cranberries, pepitas, onion slices, and fresh thyme.

7. After the pumpkin has been roasted and allowed to cool somewhat, place it in the salad bowl with the other components.

8. Douse the salad with balsamic maple vinaigrette.

9. The salad should be tossed gently to guarantee that the ingredients and dressing are evenly distributed.

10. Immediately serve the Roasted Pumpkin Harvest Salad and relish in the delightful tastes of autumn that this dish brings together.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Small bowl
6. Whisk
7. Measuring spoons
8. Measuring cup
9. Knife
10. Cutting board
11. Spatula or wooden spoon
12. Salad bowl

FAQ

• Can I use a different type of squash instead of pumpkin?Indeed, you can swap out the pumpkin for butternut or acorn squash with results that impart similar flavor and texture.
• Is there a way to make this salad vegan?To compensate for the feta cheese and make the salad vegan, simply substitute it with a vegan cheese alternative.
• How do I store leftovers?Keep any remaining salad in a lidded container in the fridge, and it will stay good for up to 2 days. I can’t speak to the flavor of salad after 2 days in the fridge, but I know that after 4 days, you’re guaran-freaking-teed to have wilted greens, and possibly slimy greens at that.
• What can I use instead of balsamic vinegar?For a slightly different but still delicious taste, try swapping balsamic vinegar for apple cider vinegar.
• Can I prepare any components of the salad in advance?Certainly, the pumpkin cubes can be roasted ahead of time and kept in the fridge until it’s time to put together the salad.
• How can I add more protein to this salad?Consider enhancing the protein content by adding grilled chicken breast, chickpeas, or quinoa.

Substitutions and Variations

If you can’t find pumpkin, use butternut squash instead, peeled and cut into cubes.
You could substitute goat cheese or blue cheese for the feta cheese to obtain a different flavor in the dish.
You can substitute dried cherries or raisins for the dried cranberries.
If you don’t have pumpkin seeds, use sunflower seeds or chopped walnuts for a bit of crunch.
One could replace balsamic vinegar with apple cider vinegar for a different take on the vinaigrette.

Pro Tips

1. Pumpkin Preparation Tip Before roasting, ensure the pumpkin cubes are evenly coated with olive oil and seasoning by tossing them well. This will help achieve even browning and enhance their natural sweetness.

2. Roasting Enhancement To add extra flavor to the roasted pumpkin, sprinkle a little cinnamon or nutmeg before baking. These spices complement the pumpkin’s flavor and bring a warm, autumnal touch.

3. Vinaigrette Variations If you prefer a bit more acidity in your vinaigrette, consider adding a squeeze of fresh lemon juice. This will brighten the dressing and balance the sweet maple syrup.

4. Crispier Pepitas For added texture, you can lightly toast the roasted pumpkin seeds in a dry skillet for a few minutes before adding them to the salad. This will enhance their nutty flavor and provide extra crunch.

5. Serving Tip For a fresher presentation, toss the salad ingredients just before serving. This ensures the greens remain crisp and the dressing coats the ingredients evenly without making them soggy.