Roasted Pumpkin Spinach Salad

overhead view of pumpkin spinach salad on a white oval serving dish.

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)




  1. 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
  2. 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.
  3. Arrange the spinach on a serving platter or in a bowl.
  4. Add the pumpkin, apple slices, pomegranate arils, onion, pecans, and blue cheese.
  5. Drizzle with dressing to taste and serve!


Recipe Variations and Ingredient Substitutions

Keywords: roasted pumpkin spinach salad, spinach salad with pumpkin and apples

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