Roast Pumpkin and Pecan Salad

Roast Pumpkin and Pecan Salad

Fresh, earthy, and nutty—this vibrant salad combines roasted pumpkin, crunchy pecans, and crisp greens for a nutrient-packed lunch or light dinner.

Ingredients

• 1 small butternut pumpkin (about 1 lb), peeled, seeded, and cut into 1‑inch cubes
• 2 Tbsp olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 Tbsp fresh rosemary, finely chopped
• ⅔ cup fresh baby spinach
• ⅔ cup arugula
• ¼ cup dried cranberries
• ¼ cup toasted pecans
• ¼ cup crumbled feta cheese (optional)
• For the dressing:
• 3 Tbsp apple‑cider vinegar
• 1 Tbsp Dijon mustard
• 1 tsp honey
• ¼ cup extra‑virgin olive oil
• Pinch of sea salt and pepper to taste

Instructions

1. Preheat the oven to 400 °F (200 °C). Toss pumpkin cubes with olive oil, salt, pepper, and rosemary, then spread them on a baking sheet.
2. Bake for 25 minutes, turning halfway, until the pumpkin is tender and lightly caramelized.
3. While the pumpkin roasts, whisk together apple‑cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper in a small bowl.
4. In a large salad bowl, combine the spinach, arugula, roasted pumpkin, cranberries, pecans, and feta (if using).
5. Drizzle the dressing over the salad and toss gently to coat. Serve warm or at room temperature.

Health Tip: Pumpkin is rich in beta‑carotene and potassium, while pecans provide heart‑healthy monounsaturated fats and vitamin E—together they help support immune function and promote healthy blood pressure.