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)


  • 5 oz package baby spinach
  • 2 cups roasted pumpkin cubes
  • 1 medium Honeycrisp apple
  • 1/4 small red onion, thinly sliced
  • 1/3 cup blue cheese, crumbled
  • 1/3 cup pecans, toasted
  • 1/3 cup pomegranate arils
  • 1/4 cup balsamic dressing (or to taste)


  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!


  • 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