This Roasted Pumpkin Salad is the perfect seasonal dish to serve to family and friends. Made with butternut squash and a balsamic garlic dressing, it's quick, easy, and full of flavor.
This Roasted Pumpkin Salad is just the thing to spice up your meals with fresh seasonal flavors and delicious ingredients. Winter squash is plentiful during the colder months and this recipe shows you an easy way to prepare and serve this healthy ingredient. I used butternut squash, but any pumpkin or squash variety can work. The homemade dressing is made with a few pantry staples, so you could honestly make this salad anytime.
Pumpkins and squashes offer lots of great benefits, including being anti-inflammatory and packed with vitamins, minerals, and fiber. This salad can be enjoyed on its own or with other sides and main meals. Even better, it tastes great hot or cold. With so much versatility, you have to try this dish. So let's talk about what you'll use to make this flavorful Roasted Pumpkin Salad.
Video Tutorial
What you'll need
- Butternut Squash. Or any other type of sweet pumpkin.
- Olive Oil. Or avocado oil.
- Balsamic Vinegar. Use a high-quality product.
- Garlic. Fresh garlic is preferred for this recipe.
- Salt. To taste.
How to Make it
1. Heat up a large, non-stick skillet or cast iron griddle over medium-high heat. Fry the pumpkin without any oil, for about 3 minutes on each side, until it gets brown marks and softens.
2. In the meantime, prepare the dressing by shaking the oil, vinegar, garlic, and salt in a small jar.
3. Arrange the roasted pumpkin on a serving platter and pour the dressing on top. Serve warm or cold.
Tips for the best Roasted Pumpkin Salad
- Choose the right pumpkin. When buying winter squash, choose one that feels heavy for its size. Avoid bruises and mold, and look for one with a small bulb, indicating less seeds and more meat.
- Slice the butternut squash thinly. To be able to roast the pumpkin quickly, cut it into thin pieces. This way it will be softened by the time the browning has started.
- Use fresh garlic. Fresh ingredients always have better flavor, so for a salad like this with only a few simple ingredients, using freshly minced garlic is a must.
- Use good quality balsamic vinegar. For the right blend of rich sweet flavor and acidity, choose a high quality balsamic vinegar. It will make a big difference.
Add-ins and Substitutes
- Add another vegetable. The pumpkin in this salad could be paired with another vegetable, such as spinach, kale, or zucchini.
- Substitute other winter squash varieties. Besides butternut squash, you can use acorn squash, buttercup squash, or kabocha squash. The different types will give you a variety of salad flavors.
- Add nuts. This Roasted Pumpkin Salad goes well with nuts. Try adding chopped walnuts or pine nuts for a little crunch and nutty flavor.
- Substitute sweet or salty flavors. You can make this recipe with a sweeter dressing by using maple syrup or orange juice. Add dried cranberries or try vegan feta cheese sprinkled on top.
How to Store
Store this Roasted Pumpkin Salad in the refrigerator in an airtight container. If possible, store the pumpkin separately from the dressing or it will absorb as it sits. The salad will last for up to 5 days. You can also freeze the pumpkin once it has cooled. Keep it in a freezer-safe ziplock bag and allow to thaw overnight before serving.
How to Serve it
- Over greens. Serve this Roasted Pumpkin Salad over a bed of baby spinach, arugula, or kale for a light lunch or side dish. Or add it to this delicious Kale Apple Salad.
- As a side dish. This salad can be served alongside Cauliflower Steaks with Chermoula Sauce, Whole Roasted Cabbage, and Tomato Mushroom Spinach Pasta.
- With soup or stew. Pair this salad with a hearty bowl of Mushroom Stew, Vegan Chicken Noodle Soup, or Amazing Lentil Chili.
- Alongside other sides. For a light meal, enjoy this pumpkin salad with Garlic Smashed Potatoes, Eggplant Potato Patties, or Vegan Stuffed Eggplant.
This Roasted Pumpkin Salad is a fall and winter favorite, sure to satisfy anyone with a craving for a cozy, satisfying dish this season. With simple ingredients and quick prep time, you'll want to make this dish a regular at your table.
More tasty vegan recipes:
Roasted Pumpkin Salad
Ingredients
- 1 medium butternut squash, peeled and cut into thin half circles
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 1 garlic clove, minced
- ¼ tsp. sea salt or to taste
Instructions
- Heat up a large, non-stick skillet or cast iron griddle over medium-high heat. Fry the pumpkin without any oil, for about 3 minutes on each side, until it gets brown marks and softens.
- In the meantime, prepare the dressing by shaking the oil, vinegar, garlic, and salt in a small jar.
- Arrange the roasted pumpkin on a serving platter and pour the dressing on top. Serve warm or cold.
Notes
Tips for the best Roasted Pumpkin Salad
- Choose the right pumpkin. When buying winter squash, choose one that feels heavy for its size. Avoid bruises and mold, and look for one with a small bulb, indicating less seeds and more meat.
- Slice the butternut squash thinly. To be able to roast the pumpkin quickly, cut it into thin pieces. This way it will be softened by the time the browning has started.
- Use fresh garlic. Fresh ingredients always have better flavor, so for a salad like this with only a few simple ingredients, using freshly minced garlic is a must.
- Use good quality balsamic vinegar. For the right blend of rich sweet flavor and acidity, choose a high quality balsamic vinegar. It will make a big difference.
Such a lovely recipe with simple ingredients that I had on hand. Will definitely make this again and it would be perfect for Thanksgiving dinner!
Thank you, Sandra!