Introduction

This Roasted Pumpkin Salad with Balsamic Vinaigrette is a perfect blend of sweet, savory, and fresh flavors. Featuring tender roasted pumpkin, crisp fennel, and peppery greens, it’s a delightful fall salad that’s both satisfying and nutritious. Ideal as a light main or a vibrant side for gatherings.

A round white plate holds a fresh salad with several layers: the bottom layer is light green leafy arugula and herbs, mixed with thin white onion slices; on top of that are five large golden roasted squash slices spread evenly; sprinkled over are roasted pumpkin seeds and chickpeas, both brown and crunchy looking; scattered white crumbled cheese adds brightness, and everything is drizzled with a dark, glossy dressing that pools slightly on the squash. The plate rests on a white marbled surface, and a gold fork and spoon are positioned on the left side, partially in the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small to medium sugar pie pumpkin (or other winter squash, no bigger than 3 pounds)

2 teaspoons pure maple syrup

Extra virgin olive oil

½ teaspoon ground cinnamon

Kosher salt and freshly cracked black pepper

1 (15-ounce/425g) can of chickpeas (optional, for protein)

Sweet Pumpkin Crunch (see recipe card #2)

Blender Balsamic Vinaigrette (see recipe card #3; see Note 2 for quicker alternative)

1 medium fennel bulb, shaved or thinly sliced

1 cup (16g) parsley leaves and tender stems, roughly chopped

1 small handful fresh mint leaves, torn (optional; can use fennel fronds instead)

5 to 7 ounces (150 to 200g) arugula or watercress (see Note 3 for alternatives)

2 ounces (56g) vegan feta, crumbled (optional for a creamy, salty flavor)

Instructions

Step 1: Preheat the oven to 425ºF (220ºC) and position a rack in the bottom and top third of the oven.

Step 2: Rinse and dry the pumpkin. Microwave it whole for 60 to 90 seconds to soften slightly, making it easier to slice. Slice off the top stem and bottom nub to create flat surfaces.

Step 3: Carefully slice the pumpkin in half lengthwise using a sharp, large knife with a back-and-forth sawing motion. Scoop out the seeds and pulp with a spoon; save seeds for roasting if desired.

Step 4: Peel the pumpkin halves with a Y-shaped peeler or sharp knife. Alternatively, roast with skin on and peel afterward. Cut each half into ½-inch (1.25 cm) thick wedges.

Step 5: In a large bowl, toss pumpkin wedges with maple syrup and olive oil (about 2 tablespoons oil per 2 pounds pumpkin). Season with cinnamon, kosher salt (about 1½ teaspoons per 2 pounds), and cracked black pepper. Spread evenly on sheet pans. Keep the bowl for the next step.

Step 6: If using chickpeas, drain and rinse them. Pat dry with a dish towel. Add chickpeas to the bowl with a drizzle of 2 teaspoons olive oil, ½ teaspoon kosher salt, and pepper to taste. Scatter chickpeas over empty spots on the sheet pans.

Step 7: Roast in the oven for 15 minutes, then flip pumpkin and roast for another 12 to 15 minutes, until browned in spots and fork-tender.

Step 8: While roasting, prepare the Sweet Pumpkin Crunch and Blender Balsamic Vinaigrette (see referenced recipe cards). Also, slice the fennel and chop parsley, mint, and fennel fronds.

Step 9: Assemble the salad by combining greens, parsley, mint, and fennel fronds in a large bowl. Season with salt and pepper. Add about 1 tablespoon of vinaigrette per ounce of greens and toss to coat.

Step 10: Add roasted pumpkin (and chickpeas), Sweet Pumpkin Crunch, and sliced fennel. Toss gently to combine. Crumble vegan feta over the top if using, and drizzle additional vinaigrette as desired before serving.

Tips & Variations

Use fennel fronds if mint is unavailable for a similar fresh flavor.

To save time, roast the pumpkin with skin on and peel after roasting.

Substitute arugula or watercress with spinach or mixed baby greens for different textures.

For a nutty crunch, add toasted pumpkin seeds instead of or in addition to Sweet Pumpkin Crunch.

Omit chickpeas for a vegan, gluten-free option or swap with roasted nuts for more protein.

FAQs

Can I use other types of squash instead of pumpkin?

Yes, small to medium winter squashes like butternut or kabocha work well. Choose one no larger than 3 pounds for similar roasting times and texture.

What can I use if I don’t have vegan feta?

You can omit it completely or substitute with toasted nuts, seeds, or a sprinkle of nutritional yeast for a cheesy flavor without dairy.

Dessert

Roasted Pumpkin Salad with Balsamic Vinaigrette Recipe