Easy Roasted Pumpkin Salad

Roasted pumpkin salad with spinach (or arugula), pepitas, & cranberries tossed in a tangy vinaigrette is a perfect blend of sweet and savory fall flavors. This colorful and richly flavored salad is naturally gluten-free, vegan, and perfect for serving as an appetizer or side all fall and Thanksgiving season!

The Ingredients and Substitutions

The Roasted Pumpkin

• Pumpkin/butternut squash: It’s best to use a culinary pumpkin (not one for carving) for the best flavor. E.g., sugar pumpkin or gray/blue one. Butternut squash will also work or other types of winter squash.
• Olive oil: Or another cooking oil like avocado oil or coconut oil.
• Garlic powder: This is optional but great for adding an aromatic savoy flavor to balance the squash’s natural sweetness.
• Sea salt: To season – adjust the amount according to preference.
• Brown sugar: Or unrefined coconut sugar – just a little to encourage caramelization and bring out the natural sweetness of the pumpkin.

Add more flavor when roasting pumpkin for salad with warming cinnamon or nutmeg, cayenne pepper for heat, smoked paprika for smokiness, or cumin for earthy savoriness.

The Other Thanksgiving Green Salad Ingredients

• Leafy greens: Use a salad mix, spinach (regular or baby spinach), or arugula to pull together this Thanksgiving salad. Massaged kale (with oil) also works.
• Vinaigrette: Use your favorite store-bought or homemade vinaigrette with this pumpkin/ butternut squash salad. I like making a simple balsamic vinaigrette with balsamic vinegar, maple syrup, olive oil, salt, and black pepper.

When making vinaigrette, the standard ratio is 3:1 oil to vinegar (e.g., 3 tbsp oil + 1 tsp vinegar). All the other ingredients can be added to taste.

• Pumpkin seeds: (optional) Use pepitas or home-roasted pumpkin seeds for added crunch, protein, and heart-healthy fats. Other nuts/seeds would also work (raw or toasted), like walnuts, pecans, pistachios, or pine nuts.
• Cranberries: (optional – or golden raisins) To add color, a little chew, and bursts of tangy sweetness. Pomegranate seeds will also work.

What Could I Add to a Vegan Pumpkin Salad?

• Roasted vegetables: For extra nutrients – plus, it’s a great way to use leftover veggies from Thanksgiving. My favorites include:
  • Brussel sprouts
• • Cauliflower
• • Broccoli
  • Carrots
• Quinoa pumpkin salad: Turn this spinach and pumpkin salad into a hearty, protein-dense meal with the addition of cooked and cooled quinoa. Other grains will also help bulk the salad, like wild rice, farro, or bulgur wheat. You might also enjoy my pumpkin couscous salad recipe.
• Pasta: Turn this into a simple pumpkin pasta salad with cooked, cooled pasta.
• Beetroot: Beet and pumpkin salad is a popular fall favorite. This earthy, jewel-toned root veg is a delicious pairing with sweet and subtly earthy pumpkin. Plus, it’s loaded with antioxidants. Use steamed or roasted beets.
• Pear/apple: The sweetness of diced or sliced apples/pears works well in this salad with roasted pumpkin. Use crisp apples like honey crisp, fuji, or pink lady.
• Radishes: Thinly sliced for extra crunch.
• Vegan feta cheese: A feta pumpkin salad is very popular, adding a salty, rich, creamy element to complement and balance the sweet flavor of the pumpkin.
• Lentils: Add canned green or brown lentils for a more protein-rich vegan recipe for this pumpkin salad.
• Fresh herbs: Like parsley, basil, cilantro, green onion, mint – to garnish.

How to Make Roasted Pumpkin Salad

Preparation:

• First, preheat the oven to 350F/180C and line a baking sheet with parchment paper or a silicone baking mat.
• Meanwhile, peel and cube the pumpkin (or butternut squash) into 1-inch pieces.

Follow my method here if needed, or save time by buying pre-cubed squash.

Make sure not to overcrowd the tray. Use two if necessary.

Alternatively, air fry the pumpkin in just 18-20 minutes.

Toni’s Recipe Tips

• Cut the pumpkin evenly: To ensure it roasts evenly in the oven. You can also save time by buying it pre-chopped.
• Save the seeds: And make roasted pumpkin seeds to turn them into a delicious snack or salad topper.
• For added flavor: Lightly toast the seeds in a dry pan until fragrant.
• Warm vs. chilled: I’ve enjoyed a pumpkin and spinach salad (or kale salad) warm before. However, serving it as a pumpkin arugula salad or using other more delicate leafy greens will be best served as a chilled pumpkin salad.

How to Make Ahead and Store

Prep Ahead: You can roast and store the roasted pumpkin and dressing separately for several days (3-4 days) in an airtight container in the refrigerator, ready to use as needed.

Fridge: Once assembled, it’s best to enjoy the spinach pumpkin salad immediately. If you’d like to store it, keep the dressing and salad separate in the refrigerator for 3-5 days. Only add the dressing when serving.

What to Serve With Roasted Pumpkin and Spinach Salad

This pumpkin salad is light and delicious yet filling, perfect for serving as an appetizer, side, or light main. Enjoy it alone or alongside:

• Soup: Pairs delightfully with pumpkin soup, broccoli soup, carrot ginger soup, and more!
• Protein: Make it a hearty meal with pan-fried tofu/grilled tofu, vegan chick’n, seitan roast, etc.
• Lunch: Keep it a light lunch with a vegan cheese platter/ charcuterie board.
• Sandwich: This salad goes well with a vegan grilled cheese, a sweet potato sandwich, or a tempeh sandwich.
• Pasta: Serve alongside a paste dish, like avocado pesto pasta, red pesto pasta, or pesto-stuffed mushrooms
• Thanksgiving: This Thanksgiving salad is the perfect match with green bean casserole, cornbread stuffing, mashed potatoes, and more! You could also follow it up with this delicious Thanksgiving fruit salad.

More Hearty Vegan Salad Recipes

Vegan Lunches

Wild Rice Salad Recipe

Vegan Lunches

Roasted Sweet Potato Salad

Vegan Lunches

Vegan Lentil Chickpea Salad

Salads

Shaved Brussels Sprouts Salad with Apples and Cranberries

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

If you tried this roasted pumpkin salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!