Fall Salad with Pumpkin
Fall is a wonderful time to enjoy fresh and healthy salads, and this Fall Salad with Pumpkin is perfect for the season. With its bright colors and delicious flavors, this salad combines the earthy taste of roasted pumpkin with crunchy pecans and sweet dried cranberries. It’s a delightful dish that brings the warmth of autumn to your table.
Why Make This Recipe
This Fall Salad with Pumpkin is not only tasty but also packed with nutrients. The combination of mixed greens, roasted pumpkin, and wholesome toppings provides a variety of vitamins and minerals. It’s great as a side dish or a light meal. Plus, it’s simple to prepare, making it a perfect choice for busy weeknights or holiday gatherings.
How to Make Fall Salad with Pumpkin
Ingredients:
- 2 cups fresh pumpkin, cubed
- 4 cups mixed greens (arugula and spinach)
- 1/2 cup pecans, toasted
- 1/2 cup feta cheese, crumbled
- 1/3 cup dried cranberries
- 3 tbsp pure maple syrup
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss pumpkin cubes with olive oil, salt, and pepper. Spread them on the baking sheet.
- Roast the pumpkin for 25-30 minutes until tender and caramelized.
- Toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a small bowl, whisk together maple syrup, olive oil, salt, and pepper.
- In a large bowl, combine mixed greens, roasted pumpkin, toasted pecans, dried cranberries, and crumbled feta. Drizzle dressing over the salad and toss gently.
- Serve immediately.
How to Serve Fall Salad with Pumpkin
This salad is best served fresh and warm. You can enjoy it as a main dish for a light lunch or dinner, or as a vibrant side dish during holiday meals. Pair it with a warm crusty bread or grilled chicken for a complete meal.
How to Store Fall Salad with Pumpkin
If you have leftovers, store the salad in an airtight container in the refrigerator. The mixed greens may wilt after a day, so it’s best to keep the dressing separate until you’re ready to eat.
Tips to Make Fall Salad with Pumpkin
- Make sure to cut the pumpkin into even cubes for consistent roasting.
- For extra flavor, add some spices like cinnamon or nutmeg to the pumpkin before roasting.
- You can substitute pecans with walnuts or almonds if you prefer a different nut.
- Try adding avocado for creaminess or yellow squash for more color!
Variation
For a vegan version, simply omit the feta cheese or use a plant-based cheese alternative. You can also add grilled chicken or chickpeas for added protein.
FAQs
1. Can I use canned pumpkin for this salad?
It’s best to use fresh pumpkin for roasting, but if canned pumpkin is all you have, you can use it in a pinch. However, skip the roasting step, as canned pumpkin is already cooked.
2. How can I make this salad ahead of time?
You can roast the pumpkin and prepare the dressing a day in advance. Store them separately in the fridge and assemble the salad just before serving to keep the greens fresh.
3. What can I add to this salad for extra crunch?
In addition to pecans, you can add sunflower seeds, pumpkin seeds, or crispy chickpeas for extra texture and crunch.
Enjoy making this delicious Fall Salad with Pumpkin and bring the flavors of autumn to your table!
