The Pumpkin and Spinach Salad with Maple Dressing is a seasonal offering created to celebrate the vibrant flavors and colors of autumn. At its core, this dish pays tribute to the bounty of fall harvests across North America—particularly in regions like New England, where crisp air and golden leaves herald the arrival of hearty squashes, leafy greens, and rich, sweet maple syrup.
Roasted butternut pumpkin, a star ingredient in this recipe, is a hallmark of fall produce. It brings warmth and sweetness to the salad, contrasting beautifully against the freshness of baby spinach leaves. The use of cinnamon and sea salt during roasting deepens the pumpkin’s natural flavor, adding a gentle spice that feels instantly comforting and festive. Unlike raw salads that might feel too crisp and cold for cooler months, this combination of warm roasted vegetables and fresh greens makes for a harmonious, seasonally appropriate dish.
The inspiration behind the maple dressing comes from the maple sugaring tradition of New England, where maple syrup isn’t just a pancake topping—it’s a treasured culinary staple. In this salad, the syrup is balanced with tangy apple cider vinegar and creamy Dijon mustard to create a dressing that’s both sweet and savory, with just enough acidity to cut through the richness of the other ingredients.
From a nutritional standpoint, this salad strikes a lovely balance. The spinach provides an earthy base loaded with iron and vitamins, the pumpkin offers a good dose of beta-carotene, and the pumpkin seeds—also called pepitas—contribute crunch, healthy fats, and protein. The feta cheese brings creaminess and a hint of salt, while dried cranberries lend tart bursts of sweetness and a chewy texture. Each element is thoughtfully chosen to create both contrast and cohesion in flavor and texture.
This salad was originally developed during a Thanksgiving gathering, where it served as a vibrant and slightly unconventional starter to a traditionally heavy meal. Its success lay in its ability to surprise and delight guests—it was lighter than most holiday fare, yet still grounded in the spirit of the season. That first version featured roasted acorn squash, but over time, I found that butternut pumpkin delivered a more balanced sweetness and consistent texture, making it the preferred choice.
What makes this dish especially versatile is its adaptability. It can serve as a nourishing side dish at a dinner table, a wholesome lunch on its own, or even the centerpiece of a light vegetarian dinner when paired with grains like quinoa or farro. It’s also easy to customize—vegan cheese can replace feta, sweet potatoes can substitute for pumpkin, and even the dressing can be tweaked with balsamic vinegar or a dash of orange juice for a flavor twist.
All in all, the Pumpkin and Spinach Salad with Maple Dressing is more than just a salad—it’s a celebration of fall in a bowl, rich with natural color, flavor, and heartwarming tradition. Whether you serve it at a festive dinner or enjoy it on a quiet afternoon, this salad brings a touch of the harvest season to your table with every bite.
Pumpkin and Spinach Salad with Maple Dressing
Equipment
- Baking sheet
- Parchment paper
- Chef’s Knife
- Cutting board
- Small mixing bowl
- Large salad bowl
- Whisk
- Oven
Ingredients
For the Salad:
- 4 cups baby spinach leaves fresh and organic if possible
- 2 cups butternut pumpkin peeled and cubed into 1-inch pieces
- 1 tablespoon olive oil extra virgin
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- ⅓ cup crumbled feta cheese or goat cheese for a creamier flavor
- ¼ cup toasted pumpkin seeds also known as pepitas
- ¼ cup dried cranberries unsweetened if preferred
For the Dressing:
- 2 tablespoons pure maple syrup use Grade A dark for best flavor
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil extra virgin, robust flavor
- ¼ teaspoon freshly ground black pepper adjust to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the cubed pumpkin with olive oil, cinnamon, and sea salt. Spread it evenly on the baking sheet and roast for 25–30 minutes, turning once halfway through, until golden and fork-tender.
- While the pumpkin is roasting, prepare the maple dressing: in a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, olive oil, and black pepper until emulsified. The dressing should be smooth and slightly thick.
- In a large salad bowl, combine the fresh spinach leaves, cranberries, toasted pumpkin seeds, and crumbled feta. Once the pumpkin is roasted and slightly cooled, add it to the bowl.
- Drizzle the salad with the maple dressing just before serving and gently toss to combine. Taste and adjust seasoning if needed.
Notes
- Swap feta with vegan cheese or omit for a dairy-free version.
- Use roasted acorn squash or sweet potato in place of pumpkin if desired.
- Add quinoa or farro for a hearty main dish salad.
- To toast pumpkin seeds: heat a dry skillet over medium heat and toast the seeds for 3–4 minutes, stirring constantly, until fragrant and golden.