Pumpkin Salad with Maple Vinaigrette
Indulge in the vibrant flavors of fall with this Pumpkin Salad with Maple Vinaigrette. Sweet roasted pumpkin pairs beautifully with peppery arugula, crunchy walnuts, and creamy feta, all drizzled with a luscious maple vinaigrette. This delightful dish is easy to prepare and visually stunning, making it perfect for autumn gatherings or as a light meal any day of the week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin, cubed
- 4 cups arugula
- 1/2 cup walnuts, toasted
- 1/2 cup feta cheese, crumbled
- 3 tbsp pure maple syrup
- 3 tbsp extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss pumpkin cubes in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden brown.
- In a bowl, whisk together maple syrup, olive oil, apple cider vinegar, salt, and pepper until emulsified.
- Toast walnuts in a dry skillet over medium heat for about 5 minutes until fragrant.
- In a large bowl, combine roasted pumpkin, arugula, walnuts, and feta. Drizzle with the vinaigrette and gently toss.
- Serve immediately or transfer to a serving platter.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg