What to put in a roast pumpkin salad?

A great roast pumpkin salad includes caramelized pumpkin chunks, leafy greens such as kale or spinach, a salty cheese like feta or goat cheese, crunchy nuts or seeds, and a tangy-sweet dressing. You can also add pomegranate seeds for brightness and fresh herbs like sage or rosemary for depth.

Is eating roasted pumpkin good for you?

Yes! Roasted pumpkin is a nutrient-dense food packed with vitamin A, vitamin C, potassium, and fiber. It’s low in calories but rich in antioxidants that support eye health, immunity, and digestion. When paired with healthy fats from olive oil and nuts, it becomes both nourishing and satisfying.

How to roast pumpkin so it doesn’t go soggy?

To keep pumpkin cubes firm yet tender, roast them at a high heat (around 400ºF) and make sure they’re spread out on the baking sheet with space between pieces. Tossing them in olive oil before roasting encourages caramelization, and stirring once or twice during cooking ensures even browning.

What sauce goes with roast pumpkin?

A traditional option that balances the sweetness of the pumpkin with sour depth is balsamic vinaigrette. Other delicious options include honey mustard dressing, lemon-tahini sauce, or a maple vinaigrette. Each brings out a different side of the pumpkin’s natural flavor, so you can match the sauce to your mood or meal.

Roasted Pumpkin Salad: A Flavor-Packed Fall Favorite

Ingredients

Pie pumpkin

Olive oil

Kosher salt and black pepper

Kale

Pecans

Pomegranate seeds

Feta cheese

Pepitas

Sage

Extra virgin olive oil

Balsamic vinegar

Lemon

Garlic

Honey

Ground nutmeg

Crushed red pepper flakes

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Instructions

1. Preheat oven to 400ºF. Bake pumpkin whole for 30 minutes to soften.

2. Cut into cubes, season with olive oil, salt, and pepper. Roast another 30 minutes, stirring twice.

3. Massage kale with olive oil and salt until tender.

4. Toss pumpkin, kale, pecans, pomegranate, feta, pepitas, and sage in a bowl.

5. Whisk dressing ingredients until smooth. Drizzle over salad before serving.

Notes

Serve warm or chilled.

Store pumpkin separately up to 3 days.

Shake dressing before each use.

Author: Livia Reed
Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Salad
Method: Roasting
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 340
Sugar: 9g
Sodium: 480mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 9g
Cholesterol: 15mg