Roasted pumpkin salad with spinach (or arugula), pepitas, & cranberries tossed in a tangy vinaigrette is a perfect blend of sweet and savory fall flavors, naturally gluten-free, vegan, and perfect for serving as an appetizer or side all fall/ Holiday season!
3cupsof pumpkin or butternut squash,cubed in 1-inch pieces
2tablespoonsof olive oil
¼ teaspoonof salt
1tablespoonof garlic powder (optional)
1tablespoonof brown sugar
5ouncesof salad mix,spinach, or arugula
¼ cupof pepitas (optional)
3tablespoonsof cranberries(optional)
Storebought or homemade vinagrette
Instructions
Preheat the oven to 350 degrees F and line a sheet pan with a silicone mat or parchment paper.
Place the cubed pumpkin on the baking sheet and drizzle the oil. Mix well and then sprinkle the salt, garlic powder (if using), and brown sugar. Using your hands, massage the spices and sugar into the pumpkin. Adjust the cubes so they are in a single layer and not touching and bake for 30 minutes or until roasted.
Once the pumpkin is roasted, allow it to cool for 15 to 20 minutes.
Then assemble the salad. In a large salad bowl, add the greens, half of the roasted pumpkin and 2 tablespoons of dressing. Mix well and then top with the rest of the roasted pumpkin.
Optionally, top with pepitas, cramberries and more dressing on the side.
Serve immediately.
Notes
Serve alongside your favorite soup or sandwich.
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.