Roast pumpkin salad is the best fall meal! Made with kale, feta, and caramelized roasted pumpkin chunks, this nourishing salad is easy to make with my simple pumpkin cutting trick!
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I've shared a few of fall salads before, but this one might be my new favorite. It has everything I want in a good salad: lots of flavor, a variety of textures, and a delicious dressing.
What makes this salad so special is the chunks of roast pumpkin. The pieces of pumpkin caramelize in the oven, filling each forkful of salad with warm fall flavor.
Cutting and roasting a pumpkin might seem intimidating, but I've got a handy trick to make the process easier. Keep reading to find out what it is!
Ingredients
For the roast pumpkin salad
- Pie pumpkin
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- Kale
- Pecans
- Pomegranate seeds
- Feta cheese
- Pepitas
- Sage
For the balsamic dressing
- Extra virgin olive oil
- Balsamic vinegar
- Lemon
- Garlic
- Honey
- Ground nutmeg
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes
How to make roast pumpkin salad
- Preheat the oven to 400ºF.
- Using a long, sharp knife, make a few small cuts into the top of the pumpkin to allow steam to escape while it is cooking.
- Place the pumpkin on a baking sheet and bake for 30 minutes. Remove from the oven and allow to cool enough to handle.
- Cut the pumpkin into bite sized cubes, removing any skin and seeds, and place the cubes back onto the baking sheet. Drizzle with olive oil, salt, and pepper, and return to the oven for another 30 minutes, stirring twice.
- Meanwhile, add the kale to a large bowl and drizzle with a small amount of olive oil and a pinch of salt. Massage the oil into the kale with your hands for about 5 minutes or until it feels softer and looks dark.
- Add the cooked pumpkin, pecans, pomegranate seeds, feta, pumpkin seeds, and sage to the bowl with the kale. Toss lightly to combine. Serve topped with balsamic dressing.
How to make balsamic Dressing
- In a small mason jar, add all of the dressing ingredients. Place the lid on tightly and shake the jar until everything is combined. Alternatively, you could whisk everything together in a small bowl.
- Drizzle over the salad and enjoy.
Top tips
How to cut a pumpkin for roasting
Pumpkins can be really tricky (and borderline dangerous) to cut. I'm making this a little easier by roasting the pumpkin whole for a short period of time before cutting into it.
This makes it much softer to cut into and easy to remove the skin. I recommend cutting the flesh into bite size pieces and continuing to roast them until soft and caramelized.
How to deseed a pomegranate
There are several ways to deseed a pomegranate. You can try the spoon method or the water method. I usually end up breaking it into four pieces, then using my fingers to brush out the seeds. This tends to be the easiest way if you don't want to deseed the entire pomegranate at once.
The best feta for salads
Feta cheese comes in many varieties. I always choose a full fat feta for the best taste and richest texture. Pre-crumbled or block feta will work in this recipe, but I always think a block packed in brine is best.
How to store
Store the salad and the dressing separately. They will keep in an airtight container in the refrigerator for up to 3 days.
Tips for customizing
- Add your other favorite roasted vegetables such as beetroot, carrot, or eggplant
- Add a handful of chopped fresh apple
- Top with crispy chickpeas or cooked butter beans for extra protein
- Add a cup of cooked quinoa or bulgur
FAQ
I recommend using a pie pumpkin or cinderella pumpkin for roasting and adding to salad. However, any edible pumpkin or squash will work deliciously, just adjust the cooking time as needed until it is tender and caramelized.
Pepitas are a type of pumpkin seed that is green and tasty in salads and other recipes. They're only found in certain kinds of pumpkins, so I recommend purchasing these specifically rather than trying to use the ones you'll find in your pumpkin.
Kale is a very sturdy leafy green. While it can be eaten in its rawest form, the taste and texture benefit from a short massage.
If you want to skip the massaging you can, but I recommend massaging the kale for at least 5 minutes or until dark and softened. It should lose some of its volume as you work.
More salad recipes
- Vegetarian Autumn Grain Bowl
- Vegan Tempeh Buddha Bowl
- Vegan Tofu Bowl
- Pizza Salad
- Winter Salad with Butternut Squash
- Kale and Sweet Potato Salad
- BBQ Chickpea Salad with Cornbread Croutons
- High Protein Vegan Salad with Hummus
- Warm Kale and Quinoa Salad
- Strawberry Spinach Salad
- Panzanella Salad
- Rainbow Quinoa Salad
- Vegan Quinoa Salad with Balsamic Tofu
- Vegan Potluck Barley Salad
- Healthy Green Salad with Sriracha Peanut Dressing
- Summer Salad with Fruit
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Roast Pumpkin Salad
Ingredients
Roast pumpkin salad
- 1 pie pumpkin
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- 1 bunch kale, stems removed and chopped
- ½ cup pecans, chopped
- ½ cup pomegranate seeds
- ¼ cup crumbled feta cheese
- ¼ cup pepitas
- 1 tablespoon chopped fresh sage
Balsamic dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- Juice from half a lemon
- 1 clove garlic, pressed
- 1 teaspoon honey
- ¼ teaspoon ground nutmeg
- Coarse kosher salt and freshly ground black pepper
- Crushed red pepper flakes
Instructions
Roast Pumpkin Salad
- Preheat the oven to 400ºF.
- Using a long, sharp knife, make a few small cuts into the top of the pumpkin. You can simply Insert the knife into the pumpkin and then pull it back out 3-4 times to allow steam to escape while it is cooking.
- Place the pumpkin on a baking sheet and bake for 30 minutes. Remove from the oven and allow to cool enough to handle.
- Cut the pumpkin into bite sized cubes, removing any skin and seeds, and place the cubes back onto the baking sheet. Drizzle with olive oil, salt, and pepper, and return to the oven for another 30 minutes, stirring twice.
- Meanwhile, add the kale to a large bowl and drizzle with a small amount of olive oil and a pinch of salt. Massage the oil into the kale with your hands for about 5 minutes or until it feels softer and looks dark.
- Add the cooked pumpkin, pecans, pomegranate seeds, feta, pumpkin seeds, and sage to the bowl with the kale. Toss lightly to combine. Serve topped with balsamic dressing.
Balsamic Dressing
- In a small mason jar, add all of the dressing ingredients. Place the lid on tightly and shake the jar until everything is combined. Alternatively, you could whisk everything together in a small bowl.
- Drizzle over the salad and enjoy.
Notes
Tips for customizing
- Add your other favorite roasted vegetables such as beetroot, carrot, or eggplant
- Add a handful of chopped fresh apple
- Top with crispy chickpeas or cooked butter beans for extra protein
- Add a cup of cooked quinoa or bulgur
Vanessa says
I really do not like Kale. 😌 Can I substitute it with perhaps spinach instead? It looks very delicious and I do love pumpkin!
Lindsay Moe says
Yes, you can substitute any other leafy green for the kale, and you can skip the step of massaging it then.