Roasted pumpkin is a cozy addition to this sweet and savory pumpkin spinach salad with apples, pomegranate, toasted pecans and blue cheese! It's the most perfect salad for cooler fall and winter months. (vegetarian, gluten-free)
We all know pumpkin is a staple for cozy fall baked goods and sweet spiced breakfasts, but do you ever use pumpkin in more savory dishes? Have you ever used pumpkin that's not pureed? If not, it's time to try it! Roasted pumpkin is the cozy, savory star in this gorgeous spinach salad!
Why You Should Be Using Pumpkin For More Than Baking
Pumpkins are abundant this time of year, and I'm willing to bet you may have one or two on your front porch. But pumpkins are good for so much more than decorating! Did you know that you can roast and eat whole pumpkins? You can and should! Similar to butternut squash and other winter squash, roasted pumpkin cubes lend a savory, ever so slightly sweet hint to all kinds of dishes. You can toss it with traditional warming spices like cinnamon for a delicious side dish, and add it to all kinds of salads for hearty bite, like in this fall-inspired spinach salad.
Why You'll Love This Roasted Pumpkin Spinach Salad
The secret to an amazing salad is contrast in tastes and textures, and this one has plenty! Warm and savory roasted pumpkin, sweet pomegranate, crisp Honeycrisp apple slices, creamy blue cheese, toasty pecans and punchy red onion tossed with balsamic vinaigrette on a soft bed of spinach is the most perfect mix. It makes for an interesting, filling salad that you'll want to eat on repeat all season. And it's gorgeous enough for your Thanksgiving table!
How To Make This Beautiful Fall Salad
- Roast the pumpkin and cut into cubes. If you have some already prepared, toss the cubes in a touch of olive oil, spread them on a baking sheet and roast in the oven to heat them back up
- Toast the pecans by spreading on a baking sheet and toasting for 10 minutes at 400°F or heat in a skillet on the stove for a few minutes.
- Arrange the spinach on a serving platter or in a bowl.
- Add the pumpkin, apple slices, pomegranate arils, onion, pecans, and blue cheese.
- Drizzle with dressing to taste and serve!
Recipe Variations and Ingredient Substitutions
- If you don't have pumpkin, you can also use roasted butternut squash or sweet potatoes.
- If you can't find pomegranate, leave it out. Or replace it with dried cranberries.
- This salad is also delicious with goat cheese if you don't like blue cheese.
- I love honeycrisp apples in salads, but any variety will work.
- I love this salad with my Maple Dijon Dressing, too!
What To Serve With This Roasted Pumpkin Spinach Salad
This salad goes wonderfully with:
- 15 Minute Skillet Pork Chops with Balsamic Glaze
- Maple Brown Sugar Glazed Ham
- Simple Pan Seared Halibut
- Rosemary Orange Grilled Chicken
- Easy Honey Garlic Salmon
- Pomegranate Balsamic Chicken Thighs
- Perfect Garlic Rosemary Pork Loin
More Fall Salads You'll Love
- Fall Apple Pear, Sorghum Kale Salad
- Butternut Squash Kale and Spinach Salad
- Fall Harvest Warm Kale Salad
- Roasted Delicata Squash and Wild Rice Salad
- Fig Arugula Salad
- Apple Sage Farro Salad
- Shredded Beet Kale Salad
- Roasted Beet Goat Cheese Salad
Did you make this recipe? Please leave a star rating in the comments!
PrintRoasted Pumpkin Spinach Salad
Roasted pumpkin is a cozy addition to this sweet and savory pumpkin spinach salad with apples, pomegranate, toasted pecans and blue cheese! It's the most perfect salad for cooler fall and winter months. (vegetarian, gluten-free)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: roasted
- Cuisine: American
Ingredients
- 5 oz package baby spinach
- 2 cups roasted pumpkin cubes
- 1 medium Honeycrisp apple
- ¼ small red onion, thinly sliced
- ⅓ cup blue cheese, crumbled
- ⅓ cup pecans, toasted
- ⅓ cup pomegranate arils
- ¼ cup balsamic dressing (or to taste)
Instructions
- Roast the pumpkin and cut into cubes. If you have some already prepared, toss the cubes in a touch of olive oil, spread them on a baking sheet and roast in the oven to heat them back up
- Toast the pecans by spreading on a baking sheet and toasting for 10 minutes at 400°F or toast in a skillet on the stove over medium heat for a few minutes.
- Arrange the spinach on a serving platter or in a bowl.
- Add the pumpkin, apple slices, pomegranate arils, onion, pecans, and blue cheese.
- Drizzle with dressing to taste and serve!
Notes
- Store leftovers in the refrigerator in an airtight container for 1-2 days.
- If necessary, check to make sure your dressing is gluten-free.
Recipe Variations and Ingredient Substitutions
- If you don't have pumpkin, you can also use roasted butternut squash or sweet potatoes.
- If you can't find pomegranate, leave it out. Or replace it with dried cranberries.
- This salad is also delicious with goat cheese if you don't like blue cheese.
- I love honeycrisp apples in salads, but any variety will work.
- I love this salad with my Maple Dijon Dressing, too!
Keywords: roasted pumpkin spinach salad, spinach salad with pumpkin and apples
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