For more delicious pumpkin recipes, try our autumn roasted pumpkin curry and our pumpkin spice tacos. Here’s everything you need for the salad:
Butternut or kabocha squash: butternut squash and kabocha squash work wonderfully in this recipe. They both have a delicious creamy texture when cooked but kabocha squash tends to be a more firm (similar to sweet potato). Olive oil: we use extra-virgin olive oil for roasting but coconut oil and avocado oil work great as well. Sea salt, cinnamon, and cayenne: this simple mix of seasonings adds a pop of warmth. Baby spinach: we like using baby spinach leaves with this salad but you can use other greens like peppery arugula or a spring mix. Goat cheese: goat cheese is mild and creamy which works really well in this salad. Feta cheese is tangier but works great, too. Omit the cheese to keep this salad vegan. Pumpkin seeds and fried onions: these optional toppings add a bit of crunch and flavor to finish things off. Apple: thinly sliced apple adds a sweet element to the salad. Any variety of crisp apple will work such as gala, honey crispy, ambrosia, or even a tart granny smith.
Canned pumpkin: canned pumpkin purée makes this dressing distinctly autumn and gives it flavor and body. You can also use a homemade pumpkin purée if you have some on hand. Olive oil: extra-virgin olive is what we use but other oils like like grapeseed oil or flax oil work as well. Apple cider vinegar: apple cider vinegar brightens and balances this dressing. You can also use fresh lemon juice. Maple syrup: real maple syrup has a rich taste with hints of caramel and vanilla. You can use a little more or a little less depending on how much sweetness you like. Dijon mustard: dijon mustard adds flavor and works as an emulsifier to bring everything together. Garlic: for a pungent punch of flavor. Sea salt: sea salt enhances all the amazing flavors so be sure not to skip it. A couple of grinds of black pepper tastes great, too!
Swap the squash for roasted sweet potato, and use sliced pear instead of apple. Add a cup of cooked quinoa for a boost of protein and to make it more filling. Try other nuts or seeds in place of the pumpkin seeds. We also love using roasted walnuts, pine nuts, pecans, or sliced almonds. Add some crumbled crispy bacon, pancetta, or tempeh (to keep it vegetarian). Sprinkle on some pomegranate seeds to give it a festive feel!
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