Introduction
This Roasted Pumpkin and Apple Salad with Pecans is a refreshing yet hearty dish that beautifully captures the flavors of autumn. The sweetness of roasted pumpkin pairs wonderfully with crisp, juicy apples, while toasted pecans add a satisfying crunch. A light, tangy dressing ties everything together, making this salad vibrant, nutritious, and delicious.
It’s a recipe that strikes the perfect balance between sweet, savory, and nutty. Whether enjoyed as a side dish for a festive holiday meal or served as a light main course, it’s a celebration of seasonal ingredients that feels both wholesome and indulgent.
Why I Love This Recipe
I love this recipe because it’s seasonal, nourishing, and full of texture. The caramelized edges of roasted pumpkin bring warmth, while fresh apples add brightness and juiciness. The pecans give that earthy crunch, making every bite a satisfying experience.
It’s also a versatile dish — perfect for a light lunch, a Thanksgiving side, or even a make-ahead weekday salad. What makes it extra special is that it feels indulgent while still being healthy, colorful, and packed with nutrients.
Why This is a Must-Try Dish
- A perfect balance of sweet, savory, and crunchy textures.
- Highlights seasonal fall ingredients like pumpkin and apples.
- Nutritious, filling, and easy to prepare.
- Works as both a main course salad or a festive side dish.
Recipe Overview
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4
- Calories: ~320 kcal per serving
Cuisine & Course
- Cuisine: American / Seasonal
- Course: Salad / Side Dish
Ingredients
For the Salad:
- 3 cups pumpkin, peeled and cubed (about ½ small pumpkin)
- 2 medium apples (Honeycrisp, Fuji, or Gala), thinly sliced
- ½ cup pecans, toasted
- 3 cups mixed greens (spinach, arugula, or baby kale)
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp cinnamon (optional, for extra warmth)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup (or honey)
- 1 tsp Dijon mustard
- Salt and pepper to taste
Simple Cooking Directions
- Roast pumpkin cubes until caramelized and tender.
- Slice apples and toast pecans.
- Whisk together dressing ingredients.
- Assemble greens, roasted pumpkin, apples, and pecans.
- Drizzle dressing and toss lightly before serving.
Step-by-Step Preparation
Step 1: Roast the Pumpkin
- Preheat oven to 400°F (200°C).
- Toss pumpkin cubes with olive oil, salt, pepper, and cinnamon.
- Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, flipping halfway, until golden and tender.
Step 2: Prepare the Pecans and Apples
- Lightly toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant.
- Thinly slice apples just before assembling to prevent browning.
Step 3: Make the Dressing
- In a small bowl, whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Step 4: Assemble the Salad
- Place greens in a large salad bowl or platter.
- Add roasted pumpkin, apple slices, and toasted pecans.
- Drizzle with dressing and toss gently.
- Serve immediately.
How to Serve
- Serve this salad warm (with slightly warm pumpkin) or chilled.
- Pairs beautifully with roasted chicken, turkey, or grilled salmon.
- Can also be enjoyed as a light vegetarian main dish.
Additional Recipe Tips
- Use pre-cut pumpkin cubes to save time.
- Add a sprinkle of feta or goat cheese for extra creaminess.
- If prepping ahead, keep apples uncut until serving to avoid browning.
- Toss salad just before serving to prevent sogginess.
Variations
- Nut-Free: Replace pecans with pumpkin seeds or sunflower seeds.
- Cheese Addition: Add crumbled goat cheese, feta, or blue cheese.
- Grain Bowl Version: Add cooked quinoa or farro for a heartier meal.
- Warm Salad: Serve pumpkin warm over greens for a cozy touch.
Freezing & Storage
- Storage: Store leftover salad (without dressing) in an airtight container for up to 2 days.
- Dressing Storage: Keep dressing separately in a jar in the fridge for up to 1 week.
- Freezing: Not recommended (apples and greens lose texture when frozen).
Special Equipment Needed
- Baking sheet
- Sharp knife for slicing apples and pumpkin
- Salad bowl
- Whisk (for dressing)
Conclusion
The Roasted Pumpkin and Apple Salad with Pecans is a colorful, seasonal dish that perfectly balances flavors and textures. With its caramelized pumpkin, crisp apples, crunchy pecans, and tangy-sweet dressing, it’s wholesome and satisfying while still feeling light. Whether served as a festive side or a stand-alone meal, this salad is proof that healthy food can be just as indulgent and delicious as comfort food.
Roasted Pumpkin and Apple Salad with Pecans
Description
This Roasted Pumpkin and Apple Salad with Pecans is a refreshing yet hearty dish that beautifully captures the flavors of autumn. The sweetness of roasted pumpkin pairs wonderfully with crisp, juicy apples, while toasted pecans add a satisfying crunch. A light, tangy dressing ties everything together, making this salad vibrant, nutritious, and delicious.
Ingredients
For the Salad:
For the Dressing:
Instructions
-
Step 1: Roast the Pumpkin : Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway, until golden and tender.
-
Step 2: Prepare the Pecans and Apples : Lightly toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Thinly slice apples just before assembling to prevent browning.
-
Step 3: Make the Dressing : In a small bowl, whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
-
Step 4: Assemble the Salad : Place greens in a large salad bowl or platter. Add roasted pumpkin, apple slices, and toasted pecans. Drizzle with dressing and toss gently. Serve immediately.
