Roasted Pumpkin Salad with Maple-Shallot Vinaigrette

by Taesha Butler on October 23, 2023

5 from 3 votes

This Roasted Pumpkin Salad is made with a combination of delicious roasted pumpkin, spinach, apple, dried cranberries, toasted pumpkin seeds, goat cheese, and an amazing homemade maple shallot vinaigrette that ties everything together! This is the ultimate fall salad that is perfect as an appetizer or side.

A salad filled with roasted, diced pumpkin, goat cheese, diced apple, dried cranberries and roasted pumpkin seeds sitting atop a bed of baby spinach in a white bowl sitting on a table. Napkin and a bowl of dressing is sitting off to the side and there are two large wooden salad spoons in the bowl.

Who says cooler weather means the end of salad season? I certainly don’t! As I’m a veggie-loading afficionado, I doubt you’re surprised I eat salads all year around! But what IS unexpected is what I add into this fresh pumpkin salad. That’s right! I’ve found a way to add pumpkin to salad. And it will have your taste buds singing!

If you think salads and immediately think…borrrring—think again! Flavorful salad recipes are my “bread and butter” when it comes to delicious veggie side dishes. Right up there with my other warming sides (think stuffed delicata squash and sweet potato cornbread!), this roasted pumpkin salad hits all the fall flavor notes!

No Basic Salad Here! I’m a firm believer that veggies don’t need to be an afterthought and DEFINITELY shouldn’t be boring. And that’s especially true for salads! But what makes a truly satisfying salad? Layers! This Roasted Pumpkin Salad layers warm, hearty roasted pumpkin (well seasoned, of course!) and crisp diced apple on top of tender baby spinach leaves, sprinkled with crunchy toasted pumpkin seeds, sweet dried cranberries, and then some tangy goat cheese added in for good measure. And to put this combo of textures + flavors + temperatures over the top? A homemade Maple-Shallot Vinaigrette! Adding some zing and zest to this vegetarian salad simply made by mixing sweet maple syrup with savory Dijon mustard and tying it all together with a bit of a bite thanks to the shallots and apple cider vinegar. While this roasted pumpkin salad with spinach does require a bit of chopping, it is on the table in 40 minutes or less. And well worth it!

Ingredients for Roasted Pumpkin Salad with Maple-Shallot Vinaigrette on the table before being assembled. — Ingredients: sugar pumpkin (or pie pumpkin), olive oil, maple syrup or honey, kosher salt, black pepper, garlic powder, paprika, baby spinach, apple, dried cranberries, toasted pumpkin seeds, goat cheese, shallots, apple cider vinegar, Dijon mustard

How to prep your pumpkin for this salad

Sugar pumpkin cut in half with seeds and strings in tact sitting on a circular wooden cutting board. Knife is sitting atop the cutting board sitting on a table. — **Step 1:** Cut pumpkin in half lengthwise

Sugar pumpkin cut in half with seeds and strings removed sitting on a circular wooden cutting board. Knife is sitting atop the cutting board on a table. — **Step 2:** Remove seeds and strings from the inside of the pumpkin halves

Sugar pumpkin cut into sections with stem removed--on a circular wooden cutting board sitting on a table. Knife is sitting atop the cutting board. — **Step 3:** Remove the stem and then cut each half in half again to make four quarter pieces

Quartered sugar pumpkin pieces with some peel (skin) removed and discarded pumpkin skin set on a circular wooden cutting board sitting on a table. Vegetable peeler sitting next to the peeled pumpkin piece on the wooden cutting board. — **Step 4:** Remove skin from the outside of the pumpkin pieces using a vegetable peeler

Equal strips from quarter of a peeled sugar pumpkin, an intact quarter piece of a peeled sugar pumpkin, and knife on top of a circular wooden cutting board sitting on a table. — **Step 8:** Slice each pumpkin quarter into equal strips

Diced, peeled sugar pumpkin and a knife on top of a circular wooden cutting board sitting on a table. — **Step 9:** Cut the pumpkin strips crosswise to make dices. Try to make dices as uniform in size as possible.

How to make this salad: a visual step-by-step guide

Diced pumpkin, olive oil, maple syrup, salt, garlic powder, and paprika together in a white bowl sitting on a white counter. — To the diced pumpkin, add olive oil, maple syrup, salt, garlic powder, and paprika.

Diced pumpkin, olive oil, maple syrup, salt, garlic powder, and paprika mixed together in a white bowl with wooden spoon sitting on a white counter. — Toss the diced pumpkin with the oil, syrup, and spices to combine.

Dressed, uncooked diced pumpkin spread evenly on a baking sheet lined with parchment paper sitting on a table. — Spread evenly on a baking sheet, being sure not to crowd the pumpkin. Crowded veggies will steam instead of roast, so be sure to spread the pumpkin out to achieve that roasted flavor and texture. Use two baking sheets if needed.

Roasted, dressed diced pumpkin spread evenly on a baking sheet lined with parchment paper sitting on a table. — Roast at 425℉ until golden brown and tender, about 20 minutes. Set aside to cool until just warm.

Minced shallot, apple cider vinegar, maple syrup, Dijon mustard, extra virgin olive oil, kosher salt, and ground black pepper in a mason jar sitting on a table. — Add the minced shallot, apple cider vinegar, maple syrup, Dijon mustard, extra virgin olive oil, kosher salt, and ground black pepper to a small bowl or mason jar.

Minced shallot, apple cider vinegar, maple syrup, Dijon mustard, extra virgin olive oil, kosher salt, and ground black pepper mixed together in a mason jar with a whisk sitting on a table. — Whisk together dressing ingredients to combine. Dressing can be stored in the fridge for a week.

A white bowl with baby spinach and roasted, diced pumpkin being placed on the salad with a spoon. Bowl is on the table. A parchment lined baking sheet with roasted, diced pumpkin on the baking sheet and set to the side. — Arrange the greens on a large platter or in a large bowl. Add the roasted pumpkin, then scatter the apple, cranberries, pumpkin seeds, and crumbled cheese over the top.

A white bowl with roasted, diced pumpkin, goat cheese, diced apple, dried cranberries and roasted pumpkin seeds sitting atop a bed of baby spinach sitting on a table. Bowl with salad ingredients is surrounded by a napkin, bowl of dressing, and two wooden serving utensils. — Once ready to serve, whisk the vinaigrette. Then drizzle the salad with about half of the vinaigrette and toss to coat. Add more dressing as needed or serve additional dressing on the side.

Maple-shallot vinaigrette being poured on top of salad filled with roasted, diced pumpkin, goat cheese, diced apple, dried cranberries and roasted pumpkin seeds sitting atop a bed of baby spinach in a white bowl sitting on a table. Napkin is sitting off to the side.

Suggested adaptations + prep tips

Use a different squash other than pumpkin. Any winter squash such as butternut squash, Kabocha, acorn, or buttercup, can be used in place of pumpkin in this recipe. Since every squash takes a different amount of time to cook, check the squash at 15 minutes of roasting. Also, some squash, depending on what size you cut it, may take longer than 20 minutes to get tender.
Instead of pumpkin seeds, nuts such walnuts or pecans would be great in this salad.
To toast the pumpkin seeds, place them in a dry skillet over medium heat. Stir occasionally, until the seeds are toasted. Transfer to a plate to cool.
Instead of dried cranberries, you can use dried cherries, dates, or any other dried fruit you like in place of the dried cranberries. Or skip them entirely if you prefer.
Roast you pumpkin ahead of time. Since this salad (like most salads) is best enjoyed day of. However, you can roast the pumpkin up to 2 days ahead of time to make this salad easier to throw together. Since the pumpkin is best served warm or room temperature on top of the salad, I suggest reheating it before assembly the dish.
Make the vinaigrette ahead of time. The vinaigrette can be made 2 to 3 days ahead. Allow to come to room temperature and whisk/shake to emulsify before using on the salad.

Other cool-weather salads and side dish recipes to try

Did you try this salad recipe and now you’re hungry for more?