Roasted Pumpkin and Spinach Salad with Cider Vinaigrette
In short: Warm roasted squash cubes over baby spinach with pumpkin seeds, pomegranate and a maple cider vinaigrette. Good warm or at room temperature. It takes about 45 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 335 kcal
Roasted squash turns sweet and caramelized at the edges, which is just what fresh greens and a sharp vinaigrette need. Here warm cubes of pumpkin go over baby spinach with red onion, toasted pumpkin seeds and pomegranate seeds. The dressing leans on cider vinegar and a little maple syrup. Eat it warm or at room temperature, as a side for roast chicken or as a light main with bread.
Instructions
- Heat the oven to 220°C (425°F) and line a large baking tray with parchment paper.
- Toss the squash cubes with 2 tablespoons of olive oil, the cumin and 1/4 teaspoon of salt, then spread them in a single layer on the tray.
- Roast for 25 to 30 minutes, turning once halfway, until the squash is tender and browned at the edges.
- Meanwhile, toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes until they puff and begin to pop. Set them aside.
- Whisk the 3 tablespoons of olive oil with the vinegar, maple syrup, mustard, salt and pepper in a small bowl.
- Toss the spinach and red onion with half of the vinaigrette in a wide bowl. Top with the warm squash, pumpkin seeds and pomegranate seeds, and drizzle over the rest of the dressing. Serve at once.
Tips
- Cut the squash into even cubes and do not crowd the tray, or the pieces will steam instead of browning.
- No pomegranate? Use dried cranberries or thin slices of apple. Toasted chopped walnuts or pecans add extra crunch.
Questions and answers
What kind of pumpkin is best for roasting?
Butternut squash, kabocha and small sugar pumpkins have dense, sweet flesh that holds its shape. Large carving pumpkins are watery and stringy.
Can I make this salad ahead of time?
Roast the squash and make the vinaigrette up to 2 days ahead. Reheat the squash briefly if you want it warm, and toss with the spinach just before serving.
Do I need to peel the squash?
Butternut skin is tough, so peel it. Kabocha and delicata skins are thin and edible when roasted, so you can leave them on.
How long does it take to make Roasted Pumpkin and Spinach Salad with Cider Vinaigrette?
About 45 min in total: 15 min of preparation and 30 min of cooking.
How many calories are in Roasted Pumpkin and Spinach Salad with Cider Vinaigrette?
About 335 kcal per serving, with 6 g of protein, 30 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 335 kcal |
|---|---|
| Protein | 6 g |
| Carbohydrates | 30 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 10 g |
| Sodium | 340 mg |
Estimated values, calculated from the ingredients.
