Pumpkin and Spinach Salad with Maple Dressing

Inspired by the rich autumnal produce of North America, this Pumpkin and Spinach Salad with Maple Dressing captures the warmth of roasted pumpkin, the earthiness of baby spinach, and the sweet tang of a maple vinaigrette. It’s a vibrant and nourishing salad that elegantly balances sweet and savory—ideal for a cozy fall lunch or an elegant starter at your holiday table.

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Prep Time 20

Cook Time 30

Total Time 50

Course Salad

Cuisine American

Servings bowls

Calories 319 kcal

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.

Nutrition

Calories: 319kcalCarbohydrates: 24gProtein: 6gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.003gCholesterol: 11mgSodium: 377mgPotassium: 520mgFiber: 3gSugar: 13gVitamin A: 10312IUVitamin C: 23mgCalcium: 147mgIron: 2mg

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