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.