The Pumpkin and Spinach Salad with Maple Dressing is a vibrant showcase of fall’s culinary spirit, bringing together the rich earthiness of roasted pumpkin with the bright freshness of baby spinach. This dish not only celebrates the seasonal harvest but also offers a balanced journey through flavors and textures, making it a true standout for lunch or dinner.
Pumpkin is often considered the quintessential autumn ingredient, evoking warmth, comfort, and nostalgia. Its natural sweetness, brought to life by roasting, becomes even more pronounced in this dish, especially when paired with the gentle spice of ground cinnamon. This step transforms the humble pumpkin into golden, caramelized cubes that deliver a satisfying bite. The inclusion of pumpkin seeds, toasted for added nuttiness and crunch, further underscores a commitment to using every part of this iconic ingredient.
The base of the salad is baby spinach, a leafy green that provides a fresh, slightly peppery contrast to the warm and savory elements. Spinach is not only nutrient-rich but also adaptable, seamlessly blending with the other components while adding a vibrant green hue that visually anchors the dish.
One of the most exciting aspects of this salad is the use of feta cheese. Its salty tang adds complexity and balances the sweetness of the pumpkin and dressing. Feta cheese is also an ingredient with Mediterranean roots, adding a subtle nod to the cuisine’s fresh and flavorful profile. For a creamier texture, goat cheese serves as an excellent alternative.
The dressing is what truly ties the salad together—it’s the star that elevates each bite. Its sweetness comes from pure maple syrup, a bold yet natural choice that complements the roasted pumpkin effortlessly, while balsamic vinegar introduces depth and tang. Dijon mustard and minced garlic add layers of sharpness and warmth, and extra virgin olive oil binds everything, bringing an elegant silkiness to the mixture. This dressing is a beautiful example of how simple, high-quality ingredients can create a complex and satisfying flavor profile.
What makes this recipe particularly appealing is its versatility. While it’s a modern take inspired by Mediterranean cuisine and fall flavors, it can easily be adapted to suit different tastes or dietary preferences. For those who prefer a bit of heat, a sprinkling of cayenne on the pumpkin before roasting offers a pleasant surprise. Additionally, the salad can be served as a side dish for larger meals or as a light main course with the addition of a protein like grilled chicken or chickpeas.
In crafting this recipe, the goal was to celebrate the bounty of autumn and create a dish that feels both hearty and refreshing. It’s ideal for gatherings during the cooler months, offering a fresh alternative to heavier, traditional fare. Whether served at a dinner party or enjoyed as a healthy weekday meal, the Pumpkin and Spinach Salad with Maple Dressing brings warmth, flavor, and a touch of elegance to any table.
Pumpkin and Spinach Salad with Maple Dressing
Ingredients
Salad Ingredients
- 500 grams pumpkin peeled and cut into 2cm cubes
- 2 tablespoons (affiliate link)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 (affiliate link)balsamic vinegar
- 1 tablespoon (affiliate link)Dijon mustard
- 1 clove garlic minced
- ¼ cup (affiliate link)olive oil extra virgin
Instructions
- Preheat the oven to 200°C (400°F). 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.