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–+ servings

Roasted Pumpkin Harvest Salad

This pumpkin harvest salad features tender, caramelized roasted pumpkin paired with crisp greens and toasted seeds, all tossed in a bright, smoky dressing. The dish combines rustic and fresh elements, creating a satisfying mix of textures and flavors perfect for fall lunches or light dinners.
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Course: Main Course
Cuisine: Fall
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Calories: 250kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 1 kg pumpkin preferably a sweet variety like sugar pumpkin or butternut squash
  • 4 cups greens (kale & arugula) washed and thoroughly dried
  • 1/4 cup pumpkin or sunflower seeds toasted until golden
  • 1/2 cup feta or goat cheese crumbled
  • 3 tbsp olive oil for roasting and dressing
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp honey to add sweetness
  • 1/2 tsp smoked paprika adds smoky flavor
  • 1 tbsp apple cider vinegar brightens the dressing
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 200°C (390°F). Cut the pumpkin into thick wedges, then toss with 1 tablespoon of olive oil, a pinch of salt, and a sprinkle of cinnamon for extra warmth.
  • Arrange the pumpkin wedges on a baking sheet lined with parchment paper, making sure they aren’t crowded. Roast in the oven for about 30-35 minutes, until the edges are caramelized and the flesh is tender when pierced with a fork.
  • While the pumpkin roasts, prepare your greens. Rinse and dry kale and arugula thoroughly, then place them in a large mixing bowl.
  • Toast the seeds in a dry skillet over medium heat until golden and crispy, about 3-4 minutes, then set aside to cool.
  • In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, honey, smoked paprika, and apple cider vinegar until emulsified and smooth. Season with salt and pepper to taste.
  • Once the pumpkin is done, remove it from the oven and let it cool slightly so it doesn’t wilt the greens. Cut the pumpkin into bite-sized pieces.
  • Add the roasted pumpkin, toasted seeds, and crumbled cheese to the greens. Gently toss everything together, allowing the warm pumpkin to slightly wilt the greens if you prefer.
  • Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
  • Serve immediately, garnished with extra seeds or cheese if desired, enjoying the warm, smoky, and fresh flavors in every bite.

Notes

For an extra layer of flavor, sprinkle some chopped fresh herbs like parsley or thyme before serving.

Nutrition

Calories: 250kcal | Carbohydrates: 30g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 200mg | Potassium: 600mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 80mg | Iron: 2mg