Pumpkin Salad Recipe

    pumpkin salad with sesame seeds on a plate

    Eating the same kind of salad every day can become boring very quickly. This is why cooking seasonally can be a convenient way to spruce up your meals, particularly your greens. This pumpkin salad recipe is one of our favorite ways to incorporate fall flavors into a healthy, satisfying salad.

    This roasted pumpkin salad is made with butternut pumpkin, cooked in the oven until slightly charred and tender. The sweet pumpkin is a wonderful addition to the slightly bitter spinach, adding a pleasant flavor to the mix.

    The pumpkin also pairs beautifully with the honey-lemon vinaigrette that’s created for this salad recipe. The vinaigrette is made with olive oil, lemon juice, honey, and whole grain mustard for both a little sweetness and tanginess.

    We love adding pine nuts and feta cheese to our salad for some crunch and a touch of salty goodness, but you could also add walnuts, pecans, or goat cheese as other tasty garnishes. This pumpkin salad recipe will serve about 6 people so if you’re serving this as a part of fall entertaining, we recommend tripling the amount, depending on how many guests you’re hosting.

    For more fall recipes, check out our collection here


    Cook time: 30 minutes
    Prep time: 10 minutes
    Idle time: 30 minutes



    1. Preheat the oven to 425°F. Line a baking sheet with a sheet of parchment paper. Combine the pumpkin with the oil and honey in a large bowl. Season with a pinch of salt and pepper, then toss to combine well.
    2. Spread out the pumpkin onto the prepared baking sheet and roast the pumpkin for 25 minutes, turning the baking sheet once halfway through.
    3. Sprinkle sesame seeds over all the pumpkin wedges, then roast in the oven again for another 5 minutes until the seeds are toasted. Remove the pumpkin from the oven and cool for 30 minutes.
    4. To create the vinaigrette, add the vinaigrette ingredients to a mason jar and seal the lid shut. Shake the jar until everything is well-combined, then season the vinaigrette with salt and pepper.
    5. To a large serving bowl, add the spinach, cooled pumpkin, vinaigrette, and pine nuts. Toss everything to combine, then garnish with the feta cheese crumbles.

    Additional information

    Recipe adapted from taste.com.au

    Born and raised in Southern California, Beeta has embraced a healthy lifestyle focused on farm-to-table cooking, natural products, and wellness routines. When she's not writing up recipes or discussing the latest natural living trends, Beeta enjoys spending time trying new restaurants, traveling with family and friends, and relaxing at home with her furry companion.