Fall Roasted Pumpkin Salad

A roasted pumpkin salad with quinoa, spinach, and walnuts tossed in a simple zingy balsamic dressing (all super versatile). It’s perfect for serving as a bright, flavorful, hearty appetizer, side, or main at potlucks, & dinner parties, either warm or cold!

Easy Fall Salad with Roasted Pumpkin and Spinach

When it comes to our favorite Thanksgiving and fall side dishes, we love creamy mashed potatoes, vegan stuffing, and creamy green bean casserole as much as the next person (i.e., a lot!), but we also love to have healthier options on our tables – and throughout fall – for balance. That’s where this simple roasted pumpkin salad comes in.

With just a handful of simple ingredients, this fall harvest salad is nutrient-dense (with plenty of plant-based protein, carbs, and healthy fats), super filling, satisfying, and delicious. It’s also perfect for fall as it’s super simple but loaded with hearty ingredients to transition from light summer salads to heartier fall meals.

More so, since it makes for a great Thanksgiving salad, we’ve also focused on simplicity of preparation. With cooked elements that can be prepped several days in advance, it’s easy to throw a chilled roast pumpkin salad together in just minutes with minimal effort. Alternatively, prep everything at once and enjoy this salad warm.

This fall harvest salad also makes for a great ‘base’ to adapt and add to. Since we’re on a budget, we’ve experimented with ways to create a delicious, easy fall salad that packs maximum flavor with minimum ingredients and cost. However, there are endless ways to play with this recipe (as listed below) all through fall.

Got any leftover roasted pumpkin? Enjoy hearty fall recipes like one-pot pumpkin chili, pumpkin risotto, a creamy pumpkin pasta bake, or 2-ingredient pumpkin soup!

The Ingredients and Substitutions

With just a handful of simple ingredients, this pumpkin salad is packed with flavor and is naturally gluten-free, dairy-free, vegetarian, and vegan!

The Fall Pumpkin Salad

• Pumpkin: You can use cubed or sliced roasted pumpkin (we recommend sugar pumpkin or another baking pumpkin vs. a carving one) for this easy Thanksgiving salad. Butternut squash, sweet potato, or other types of squash/pumpkin will also work well.

We season it with just a little salt, pepper, and sometimes garlic powder. However, add more warming flavor with some cinnamon, cumin, and cayenne pepper.

• Spinach: We prefer to use baby spinach. However, there are several options you could use for this Thanksgiving green salad, including:
  • Arugula (aka rocket. We like to use baby arugula)
  • Kale (massaged with a little oil to tenderize it).
  • Chard
• Onion: You can use red onion, white onion, or shallots, finely sliced or diced. Roast it with the pumpkin, if preferred.
• Quinoa: Use leftover (cooled) cooked quinoa to make a heartier, more protein-dense vegan fall salad. However, you can also use:
  • Farro
  • Couscous
  • Bulgur wheat
  • Wild rice/black rice
• Nuts/Seeds: We love to use a combination of chopped walnuts (or pecans) and, optionally, some sunflower seeds, pumpkin seeds, or pine nuts for added crunch, protein, and healthy fats. For added sweetness, use candied nuts.

The Balsamic Dressing

You can either use a simple balsamic reduction or make more of a balsamic dressing, with:

• Balsamic vinegar: I love the tart and zingy flavor of balsamic. Use balsamic reduction for a sweeter, richer flavor.

For added brightness, use a small amount of lemon juice too.

• Olive oil: Use good-quality, light olive oil.
• Maple syrup: Maple works particularly well with this fall salad, but other liquid sweeteners will work, too.
• Salt & black pepper: To season to taste.

To add even more flavor, transform it into a maple-mustard dressing with Dijon mustard.

What Could I Add To Pumpkin Salad?

The simplicity of this fall salad makes for a fairly versatile base that you can add to in several delicious ways. This is even easier to do so on a budget if you have a cheap local farmers’ market close by.

• Dried cranberries: Sprinkle in a handful for little bites of sweet flavor in this thanksgiving salad. Dried cherries also work.
• Beetroot: This earthy, jewel-toned root veg (roasted) is a delicious pairing in this roasted pumpkin salad.
• Radishes: Thinly sliced for extra crunch.
• Vegan feta cheese: To crumble over the salad for a creamy, salty element.
• Vegan halloumi: In slices, cooked in a grill pan.
• Pulses: Add extra protein and heartiness with chickpeas, white beans, or green/brown lentils (we use low-sodium canned versions).
• Pasta: Instead of quinoa, transform this into a delicious pumpkin pasta salad with the cooked pasta of your choice (short pasta shapes are best).
• Pear/apple: The sweetness of finely diced or sliced apples or pears works very well with the roasted pumpkin in this easy fall salad. Use crisp, sweet apples like honey crisp, fuji, or pink lady apples.
• Other fruits: Pomegranate seeds and figs are welcome additions to an easy Thanksgiving salad alone, together, or alongside apple/pear.
• Roasted vegetables: For extra nutrients, texture, and caramelized flavor. Plus, it’s a great way to use leftover veggies from Thanksgiving.
  • Brussel sprouts
  • Cauliflower
  • Broccoli
  • Carrots

We recommend adding thinly sliced apple, pomegranate seeds, roasted sprouts or beetroot, and vegan feta to the base roasted pumpkin salad for a fully loaded fall harvest salad.

How to Make Roasted Pumpkin Salad

• 1) First, if you haven’t already prepared the roasted pumpkin and cooked quinoa, then do so now. Also, leave time for the quinoa to cool if you want a chilled salad.

• 2) Then, peel and dice or slice the onion and chop the walnuts.
• 3) Next, transfer everything to a large serving dish and toss gently to combine. Taste and season with salt and pepper, then enjoy!

FAQs

Top Recipe Tips and Notes

• Cut the pumpkin evenly: To ensure it roasts evenly in the oven.
• For a lighter fall salad: Omit the quinoa and add apple or other fruit instead.
• Play around with add-ins: There are plenty to choose from, all of which pair amazingly with pumpkin to discover your perfect vegan fall salad.
• To mellow the raw onion flavor: Soak it in ice water for 10 minutes before patting it dry and adding it to the salad.
• Adjust the quinoa ratio: Based on whether you want it lightly studded throughout the pumpkin salad or prefer a heartier quinoa-based dish.
• For added flavor: Toast the nuts/seeds in a dry pan until fragrant.

How to Make Ahead and Store?

You can store any leftovers in an airtight container in the fridge for 1-2 days (3-5 days if you keep the balsamic separate until serving).

To simplify the prep, you can roast the pumpkin and prepare the quinoa up to 3-4 days before preparing this easy fall salad. Then, store them in airtight containers in the fridge until ready to use.

Serving Recommendations

This is a simple, nutritious, and delicious vegan fall salad perfect for enjoying as a light lunch or alongside:

• Soup
• Vegan quiche, frittata, or omelettes
• Vegan grilled cheese and other sandwiches

It also makes for a delicious vegan Thanksgiving salad for those who want a lighter option on the table to cut through all the heavy comfort food.

More Vegan Side Salad Recipes

• Wild rice fall salad
• Warm soba salad with cucumbers
• Vegan broccoli salad
• Sesame noodle salad
• Vegan sweet potato salad
• Chickpea kale salad
• French potato salad

Or browse through our entire list of budget-friendly vegan salad recipes!

Photos by Alfonso Revilla