Roasted Pumpkin Salad Recipe

For years now,  I've been topping my salads with walnuts, dried cranberries, and goat cheese. I think it's a winning combination. This time, I thought I'd incorporate pumpkin to turn my go-to salad seasonal. Pumpkin is also a low calorie veggie [more nutritional info].. It's a win-win!
  • Spring green mixture
  • Pumpkin (cubed)
  • Extra virgin olive oil
  • Salt & pepper
  • Walnuts
  • Dried cranberries
  • Goat cheese
Balsamic Dijon Dressing
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon djion mustard
  • 1 teaspoon honey 
  • Sale & pepper to taste
1.  Preheat oven to 425 degrees F.

2. Spoon out the guts of the pumpkin, take skin off, and cut into 1" thick cubes. Place onto a covered baking sheet, drizzle with extra virgin olive oil, and season with salt & pepper. Toss to incorporate evenly. Bake for about 30 minutes, then rest to cool.

3.  Lay a bed of greens in a large serving bowl. Add walnuts, dried cranberries, goat cheese, and pumpkin to assemble. Top off your salad with dressing (recipe above).


  1. I love this recipe -- I made it tonight for dinner and everyone at my office is drooling over it. So healthy, delicious and fall-like.

    1. SO thrilled you enjoyed this salad! I even bought dry roasted sunflower seeds to sub for the walnuts if you feel like switching it up. Thanks for sharing, Stephanie!