Pumpkin and Spinach Salad with Maple Dressing
This vibrant Pumpkin and Spinach Salad with Maple Dressing is a perfect harmony of sweet, savory, and nutty flavors. Inspired by autumn flavors and packed with wholesome ingredients, this dish is both nourishing and elegant. Roasted pumpkin adds a creamy texture, while fresh spinach brings a refreshing bite. The maple dressing lends a delicate sweetness that ties everything together beautifully.
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
Calories: 411kcalCarbohydrates: 31gProtein: 4gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gCholesterol: 8mgSodium: 613mgPotassium: 691mgFiber: 5gSugar: 15gVitamin A: 15681IUVitamin C: 34mgCalcium: 164mgIron: 2mg
We'd love to know if you enjoyed this recipeRate this Recipe !
