This is a roasted pumpkin and baby spinach salad with a maple-balsamic dressing, ready in about 45 minutes. The pumpkin roasts while you prep everything else, so there’s almost nothing to juggle. It works as a weeknight side or a light lunch, and it holds up well enough to bring to a holiday table without any last-minute fuss.
Before you start
The two things that actually matter here are dry pumpkin and a proper emulsion. If your diced pumpkin has surface moisture when it goes on the baking sheet, it will steam instead of roast and you’ll get soft, pale cubes instead of golden ones — pat the pieces dry after cutting. For the dressing, add the olive oil slowly while whisking constantly; if you dump it in all at once the dressing will split and taste oily rather than smooth. A jar with a tight lid works just as well as a whisk and bowl, and saves you a dish.
What can go wrong
- Pumpkin sticks to the parchment and tears: This usually means the oven wasn’t fully preheated before the tray went in. Give the oven a full 15 minutes to come to temperature, and don’t try to flip the pieces before they’ve had at least 15 minutes — they’ll release on their own once a crust forms.
- Spinach wilts under the warm pumpkin: Let the roasted pumpkin cool for at least 10 minutes before it touches the greens. Even slightly hot pumpkin will wilt baby spinach fast, and you’ll end up with a soggy base.
- Dressing tastes flat: Maple syrup varies a lot in intensity. If the dressing tastes bland, add a small pinch of salt and an extra half-teaspoon of balsamic before you add more syrup — sweetness alone won’t fix it.
- Pecans taste bitter: Toasted pecans can go from done to burnt in under a minute in a dry pan. Pull them off the heat as soon as you smell them and spread them on a plate immediately — residual heat in the pan will keep cooking them if you leave them there.
- Feta makes the whole salad too salty: Feta saltiness varies by brand. Taste a piece before you crumble it over the salad, and if it’s very salty, rinse it briefly under cold water and pat it dry.
Make-ahead notes
The roasted pumpkin keeps in an airtight container in the fridge for up to 3 days — skip the pomegranate seeds if you’re adding them, since they bleed and stain everything. The dressing keeps in a sealed jar in the fridge for up to a week; shake it well before using because it will separate. Skip the garnish of pomegranate seeds if you’re packing this for lunch — not worth the extra container. Don’t assemble the full salad more than a couple of hours ahead, and only dress it right before serving. Freezing is not suitable for any component of this salad.
Pumpkin and Spinach Salad with Maple Dressing
Equipment
- Baking sheet
- Mixing bowls
- Whisk
- Knife
- Cutting board
Ingredients
For the Salad Base:
- 500 g pumpkin, peeled and diced preferably butternut or kabocha for a sweeter flavor
- 2 tbsp olive oil extra virgin for best flavor
- 1 tsp ground cinnamon enhances the natural sweetness of the pumpkin
- ½ tsp salt adjust to taste
- ½ tsp freshly ground black pepper for better taste
- 100 g baby spinach leaves washed and dried
- ¼ cup toasted pecans or walnuts for a different twist
- ¼ cup crumbled feta cheese or goat cheese for a creamier texture
- ¼ cup pomegranate seeds optional, but adds bursts of sweet-tart flavor
For the Maple Dressing:
- 3 tbsp maple syrup pure maple syrup for best taste
- 2 tbsp balsamic vinegar or apple cider vinegar for a brighter flavor
- 1 tbsp Dijon mustard for a subtle tangy kick
- ⅓ cup olive oil whisked in gradually for a smooth emulsion
- ¼ tsp salt adjust to taste
- ¼ tsp freshly ground black pepper
Instructions
- Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a mixing bowl, toss the diced pumpkin with olive oil, cinnamon, salt, and pepper.
- Spread the pumpkin evenly on the baking sheet and roast for 20-25 minutes, turning once, until golden brown and tender.
- Meanwhile, prepare the dressing by whisking together the maple syrup, balsamic vinegar, Dijon mustard, olive oil, salt, and black pepper in a bowl. Set aside.
- Once the pumpkin is slightly cooled, assemble the salad. In a large bowl, place the baby spinach, roasted pumpkin, toasted pecans, crumbled feta, and pomegranate seeds.
- Drizzle the maple dressing over the salad and toss gently to combine.
- Serve immediately, garnishing with extra pecans or feta if desired.
Notes
- For a vegan version, swap out the feta cheese for a plant-based alternative or simply omit it altogether.
- You can make the dressing up to a week ahead and store it in an airtight jar in the fridge for convenience.
Nutrition
Frequently asked questions
Can I use canned pumpkin instead of fresh?
No — canned pumpkin is pureed and won’t roast into cubes. You need a firm fresh pumpkin like butternut or kabocha that holds its shape in the oven; either works well and both are usually easy to find in autumn.
Can I swap the pecans for something else?
Yes, walnuts are the closest substitute and need the same toasting time. Pumpkin seeds also work well here and keep the autumn theme without adding another ingredient to buy.
Do I have to use baby spinach, or will regular spinach work?
Baby spinach is the better choice because the leaves are tender enough to eat raw without any prep. Regular spinach has tougher, more fibrous leaves that can feel chewy in a cold salad — if that’s all you have, remove the stems and tear the leaves small.
More recipes to try
- Sweet and Tangy Grape Chicken Salad
- Caramelized Brussels Sprouts with Balsamic Glaze
- Slow-Cooked Spiced Apple Butter
- Homemade Classic Cranberry Sauce
