Roasted Pumpkin Salad with Walnut & Maple

Roasted Pumpkin Salad with Walnut & Maple at The Little Shop of Olive Oils

Fall is the season when salads feel hearty, comforting, and full of color—and this Roasted Pumpkin Salad is a perfect example. Sweet roasted pumpkin pairs beautifully with peppery arugula, creamy crumbles of cheese, and crunchy pumpkin seeds for just the right mix of flavors and textures.

What makes this salad shine is the dressing: a simple drizzle of Roasted Walnut Oil and Vermont Maple Balsamic that brings nutty depth and gentle sweetness to every bite. It’s light enough for lunch yet festive enough for your holiday table. This is one salad that proves autumn flavors are anything but boring.

Roasted Pumpkin Salad with Walnut & Maple

https://shopevoo.com

Servings

4

Prep Time

15 minutes

Cook Time

25 minutes

Cuisine

American

Category

Salads

A bright and hearty salad with roasted pumpkin, arugula, cheese, and pumpkin seeds, finished with a nutty-sweet drizzle of Roasted Walnut Oil and Vermont Maple Balsamic.

Roasted Pumpkin Salad with Walnut & Maple

Ingredients

  • 3 cups fresh pumpkin, peeled and cubed
  • 2 tbsp extra virgin olive oil
  • Salt and black pepper, to taste
  • 4 cups arugula (or mixed greens)
  • ½ cup goat cheese or feta, crumbled
  • ¼ cup pumpkin seeds (pepitas), toasted

  • 2 tbsp Roasted Walnut Oil

  • 1 tbsp Vermont Maple Balsamic

Directions

  1. Roast the pumpkin: Preheat oven to 400°F. Toss pumpkin cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast 20–25 minutes, until tender and golden.
  2. Assemble the salad: Place arugula on a serving platter. Top with roasted pumpkin, crumbled cheese, and toasted pumpkin seeds.
  3. Make the dressing: In a small bowl, whisk together Roasted Walnut Oil and Vermont Maple Balsamic until blended.
  4. Dress and serve: Drizzle dressing over the salad just before serving. Toss gently if desired and enjoy warm or at room temperature.

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