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Roasted Pumpkin Salad with Balsamic Vinaigrette Recipe

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★★★★★

4.9 from 124 reviews

This Roasted Pumpkin Salad with Balsamic Vinaigrette is a vibrant and flavorful autumn-inspired dish featuring tender roasted pumpkin wedges, optional protein-rich chickpeas, crisp fennel, fresh herbs, and peppery arugula or watercress. A sweet maple syrup glaze balanced with warming cinnamon adds depth to the squash, while a tangy creamy balsamic vinaigrette and crunchy toppings elevate the texture and flavor. Perfect as a hearty side or light main, it celebrates seasonal produce with a refreshing Mediterranean flair.

Ingredients

Scale

Roasted Pumpkin and Chickpeas

  • 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 (about 2 tablespoons for 2 lbs peeled pumpkin plus 2 teaspoons for chickpeas)
  • ½ teaspoon ground cinnamon
  • Kosher salt (about 1 ½ teaspoons for pumpkin, ½ teaspoon for chickpeas)
  • Freshly cracked black pepper to taste
  • 1 (15-ounce/425g) can chickpeas, drained and rinsed (optional)

Salad Components

  • Sweet Pumpkin Crunch (refer to recipe #2)
  • Blender Balsamic Vinaigrette (refer to recipe #3; see Note 2 for quicker alternative)
  • 1 medium fennel bulb, shaved or very thinly sliced
  • 1 cup (16g) parsley leaves and tender stems, roughly chopped
  • 1 small handful fresh mint leaves, torn (optional; can substitute fennel fronds)
  • 5 to 7 ounces (150 to 200g) arugula or watercress (see Note 3 for alternatives)
  • 2 ounces (56g) vegan feta, crumbled (optional for creamy, salty flavor)

Instructions

  1. Preheat Oven: Set your oven to 425ºF (220ºC) and position oven racks in the bottom and top third slots for even roasting.
  2. Prepare Pumpkin: Rinse and dry the pumpkin. Microwave whole for 60-90 seconds to soften for slicing. Remove top stem and bottom nub to create flat surfaces.
  3. Slice Pumpkin: Using a sharp large knife, carefully halve the pumpkin lengthwise with a sawing motion. Scoop out seeds and pulp; save seeds for roasting if desired.
  4. Peel and Cut Pumpkin: Peel pumpkin halves with a Y-shaped peeler or knife. Alternatively, roast with skin on and peel afterward. Slice peeled halves into ½-inch (1.25 cm) thick wedges.
  5. Toss Pumpkins with Seasoning: In a large bowl, combine pumpkin wedges with maple syrup, olive oil (approx. 2 tbsp per 2 lbs pumpkin), ground cinnamon, kosher salt (1 ½ tsp), and black pepper. Mix well and spread evenly onto sheet pans.
  6. Prepare Chickpeas (Optional): Drain, rinse and dry chickpeas thoroughly using a dish towel. Add to the bowl, drizzle with 2 tsp olive oil, season with ½ tsp salt and pepper, and scatter them in empty spaces on the sheet pans.
  7. Roast Pumpkin and Chickpeas: Roast for 15 minutes. Flip pumpkin wedges and chickpeas, then roast another 12 to 15 minutes until pumpkin is browned and tender.
  8. Prepare Salad Toppings: While roasting, make Sweet Pumpkin Crunch and Blender Balsamic Vinaigrette (or quick alternative). Shave fennel, chop parsley, mint or fennel fronds.
  9. Assemble Salad: In a large bowl, combine salad greens with parsley and mint/fennel fronds. Season with salt and pepper. Drizzle 5 to 7 tablespoons of balsamic vinaigrette (about 1 tbsp per ounce of greens) and toss to coat.
  10. Add Roasted Elements: Add roasted pumpkin wedges and chickpeas, handfuls of Sweet Pumpkin Crunch, and shaved fennel. Toss gently with tongs to combine evenly.
  11. Finish and Serve: Top salad with crumbled vegan feta if desired and drizzle additional balsamic vinaigrette as needed. Serve immediately.

Notes

  • Note 1: Use a sugar pie pumpkin or other winter squash no larger than 3 pounds for best roasting results.
  • Note 2: For a quicker dressing alternative, use a store-bought balsamic vinaigrette or whisk balsamic vinegar with olive oil and a little maple syrup.
  • Note 3: If you don’t have arugula or watercress, baby spinach or mixed salad greens can be used as substitutes.

Keywords: roasted pumpkin salad, autumn salad, balsamic vinaigrette, vegan salad, winter squash salad, healthy fall recipe

Find it online: https://reemcook.com/roasted-pumpkin-salad-with-balsamic-vinaigrette-recipe/