Description
Hey friend! Olivia here, inviting you to taste fall in every bite. This warm salad layers sweet roasted pumpkin, peppery greens, salty feta, crunchy walnuts, and juicy pomegranate seeds under a cozy maple-cinnamon vinaigrette that’ll make you want seconds. It’s rustic, colorful, and sure to steal the show—whether it’s Tuesday night or your holiday table!
Ingredients
Salad:
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1 sugar pumpkin, peeled & cubed (or butternut squash)
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2 tbsp olive oil
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½ tsp smoked paprika
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½ tsp garlic powder
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Salt, to taste
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3 cups baby arugula + 3 cups baby spinach
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½ cup chopped walnuts (or pepitas)
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4–6 oz crumbled feta (or vegan feta)
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½ cup pomegranate arils (or dried cranberries)
Maple Vinaigrette:
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¼ cup extra virgin olive oil
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3 tbsp apple cider vinegar
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1–2 tbsp pure maple syrup
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1 tsp Dijon mustard
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½ tsp cinnamon
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1 minced garlic clove
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1 tsp fresh thyme
Instructions
1️⃣ Roast Pumpkin: Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, paprika, garlic powder, and salt. Spread on a parchment-lined sheet. Roast 25–30 mins, flipping once, until caramelized and fork-tender.
2️⃣ Shake Dressing: Combine vinaigrette ingredients in a jar. Shake well. Taste and tweak!
3️⃣ Assemble: On a large platter, layer greens. Top with warm pumpkin, walnuts, feta, and pomegranate seeds. Drizzle with dressing just before serving.
Notes
✔️ Roast pumpkin cubes in a single layer for crispy edges.
✔️ Toast walnuts for extra flavor.
✔️ Serve while pumpkin’s warm for melty feta magic!
- Prep Time: 15 mins
- Cook Time: 30 mins
Nutrition
- Calories: 340 cal Per Serving
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 8g