Fresh Pumpkin Salad (Printable Version)

A vibrant blend of roasted pumpkin, fresh greens, red onion, and a tangy vinaigrette for light seasonal dining.

# What You'll Need:

→ Pumpkin & Vegetables

01 - 1.1 lb fresh pumpkin, peeled, seeded, and cut into 0.8-inch cubes
02 - 3.5 oz mixed salad greens (arugula, spinach, or mesclun)
03 - 1 small red onion, thinly sliced
04 - 1 small cucumber, sliced
05 - 3.5 oz cherry tomatoes, halved
06 - 1.8 oz feta cheese, crumbled (optional)
07 - 1 oz toasted pumpkin seeds (pepitas)

→ Vinaigrette

08 - 3 tbsp extra-virgin olive oil
09 - 1.5 tbsp apple cider vinegar or lemon juice
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste

→ For Roasting

13 - 1 tbsp olive oil
14 - 1/2 tsp ground cumin
15 - 1/4 tsp smoked paprika
16 - Salt and pepper, to taste

# How To Make:

01 - Set the oven to 400°F to prepare for roasting the pumpkin.
02 - In a bowl, toss pumpkin cubes with olive oil, ground cumin, smoked paprika, salt, and pepper.
03 - Arrange the pumpkin on a parchment-lined baking tray and roast for 20 to 25 minutes, turning halfway through, until tender and golden. Allow to cool to room temperature.
04 - Whisk together olive oil, apple cider vinegar or lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
05 - In a large salad bowl, mix the salad greens, roasted pumpkin, red onion slices, cucumber, and halved cherry tomatoes.
06 - Drizzle the vinaigrette over the salad and toss gently to combine all elements.
07 - Top with crumbled feta cheese if using, followed by toasted pumpkin seeds. Serve immediately.

# Expert Advice:

01 -
  • The roasted pumpkin stays tender with crispy, caramelized edges that make you want seconds.
  • It comes together faster than you'd think, and tastes like autumn captured in a bowl.
  • One vinaigrette does all the work—balanced, bright, and it doesn't drown the vegetables.
02 -
  • Don't skip letting the pumpkin cool—warm pumpkin and cold greens together can make the salad wilt if you toss them too soon.
  • If your vinaigrette breaks and looks separated, whisk in a tiny splash of water or a touch more mustard to bring it back together.
  • The salad is best eaten right after assembly, so don't dress it too far ahead if you want the greens to stay crisp.
03 -
  • Cut your pumpkin into uniform-sized pieces so everything roasts at the same rate and nothing gets overcooked at the edges.
  • Taste the vinaigrette before you dress the salad—it's your moment to make sure the balance of acid, sweetness, and salt is exactly how you like it.

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