This is a roasted pumpkin and baby spinach salad with crumbled feta, toasted pumpkin seeds, and a maple-balsamic dressing. It takes about 40 minutes start to finish, and most of that is hands-off oven time. It works as a weeknight lunch or a side at a fall dinner โ and it only dirties one sheet pan and one bowl.
Before you start
The two things that make or break this salad are how you roast the pumpkin and how you build the dressing. Cut the cubes as close to 2cm as you can โ uneven pieces mean some burn while others stay raw. Spread them in a true single layer with space between each cube; crowding the pan steams the pumpkin instead of caramelizing it, and you lose the texture that makes this salad worth making. For the dressing, whisk the maple syrup, vinegar, mustard, and garlic together first, then add the olive oil in a slow, steady stream. That order helps the mustard do its job as an emulsifier, so the dressing clings to the spinach instead of pooling at the bottom of the bowl.
Common problems and fixes
- Pumpkin turns mushy: This usually means too much moisture. Pat the cubes dry with a paper towel before tossing with oil. Wet pumpkin steams in the oven and never browns properly.
- Dressing tastes flat: Taste it before you pour. Maple syrup varies in intensity by grade โ if yours is mild, add an extra teaspoon of balsamic vinegar to sharpen it up. A small pinch of salt in the dressing also helps the flavors come forward.
- Spinach wilts before you serve it: Dress it at the table โ a pre-dressed salad goes limp fast. Keep the warm pumpkin slightly separate until the last minute too; direct contact with hot pumpkin softens the leaves quickly.
- Pumpkin seeds lose their crunch: If youโre toasting your own, let them cool completely on the pan before adding them to the salad. Warm seeds trap steam and go soft.
- Feta crumbles disappear into the bowl: Add the feta last, after tossing with dressing, so it sits on top rather than getting crushed and lost during mixing.
Substitutions that actually work
- Pumpkin: Butternut squash is the most reliable swap โ same prep, same roasting time, very similar flavor. Kabocha works too but may need an extra 3-4 minutes in the oven.
- Pure maple syrup: This is worth using as written. Pancake syrup is mostly corn syrup and the dressing will taste noticeably sweeter and thinner. If youโre out of maple syrup, a mild honey works but changes the flavor profile.
- Balsamic vinegar: Red wine vinegar is a workable substitute โ use slightly less since itโs sharper, and add a small extra drizzle of maple syrup to compensate for the lost sweetness.
- Toasted pumpkin seeds: Toasted sunflower seeds or roughly chopped toasted walnuts give you a similar crunch and keep the fall flavor profile intact.
Storage and make-ahead
The roasted pumpkin keeps well in an airtight container in the fridge for up to 3 days โ reheat it briefly in a dry skillet or at 180ยฐC (350ยฐF) for 5 minutes to bring back some texture before adding it to the salad. The dressing can be made up to 3 days ahead; store it in a jar in the fridge and shake well before using, since the olive oil will solidify slightly when cold. Keep the spinach, pumpkin seeds, and feta separate until youโre ready to serve. Once assembled and dressed, this salad does not hold โ the spinach breaks down within 30 minutes, so build it fresh each time.
Pumpkin and Spinach Salad with Maple Dressing
Ingredients
Salad Ingredients
- 500 grams pumpkin peeled and cut into 2cm cubes
- 2 tablespoons olive oil extra virgin
- 1 teaspoon ground cinnamon
- 200 grams baby spinach leaves washed and dried
- 100 grams feta cheese crumbled
- 50 grams toasted pumpkin seeds
Maple Dressing Ingredients
- 3 tablespoons maple syrup pure
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic minced
- ยผ cup olive oil extra virgin
Instructions
- Preheat the oven to 200ยฐC (400ยฐF). Line a baking sheet with parchment paper.
- Toss the pumpkin cubes with olive oil and ground cinnamon. Spread them in a single layer on the baking sheet. Roast for 25 minutes, or until tender and slightly caramelized. The pumpkin should appear golden and give off a sweet aroma.
- While the pumpkin is roasting, prepare the dressing. In a small bowl, whisk together the maple syrup, balsamic vinegar, Dijon mustard, and minced garlic. Gradually whisk in the olive oil until emulsified.
- In a large salad bowl, combine the baby spinach leaves, crumbled feta, and toasted pumpkin seeds.
- Once the pumpkin is ready, allow it to cool slightly, then add it to the salad bowl.
- Drizzle the maple dressing over the salad ingredients and gently toss to combine, ensuring the dressing coats all the components evenly.
Notes
Nutrition
Common questions
Can I use canned pumpkin instead of fresh?
No โ canned pumpkin is pureed and wonโt roast into cubes. You need a firm, raw pumpkin (or butternut squash) that holds its shape in the oven and develops caramelized edges.
Do I need to peel the pumpkin?
Yes, for this recipe. The skin on most common pumpkin varieties stays tough even after roasting at 200ยฐC for 25 minutes. Butternut squash skin softens more than pumpkin skin, but peeling it still gives you a better texture in the finished salad.
Can I make this salad vegan?
Almost โ just leave out the feta or swap it for a firm vegan feta-style cheese. Every other ingredient in the recipe, including the dressing, is already plant-based.
How do I know when the pumpkin is done roasting?
The edges should be golden and slightly darker at the corners, and a fork should slide in with no resistance. If the pumpkin looks pale and steamed at 25 minutes, give it another 5 minutes and check again โ oven temperatures vary.
Can I turn this into a more filling main course?
Yes โ add a can of drained chickpeas (tossed with a little olive oil and roasted on the same pan as the pumpkin for the last 15 minutes) to boost the protein without changing the flavor direction of the salad. Grilled chicken also works if you want a non-vegetarian option.