This Roast Pumpkin Salad with Pine Nuts is a hearty, flavorful dish that brings together sweet roasted pumpkin, nutty crunch, and fresh greens. I love how the natural sweetness of pumpkin pairs beautifully with the toasted pine nuts, creating a salad that feels both comforting and refreshing. It’s simple enough for a weeknight meal but elegant enough for entertaining.

Why You’ll Love This Recipe

I like this salad because it combines warm roasted vegetables with fresh, crisp ingredients. The pumpkin adds a tender sweetness, the pine nuts bring a toasty richness, and the light vinaigrette ties it all together. It’s easy to prepare, nutrient-rich, and a perfect way to enjoy pumpkin in a savory, wholesome dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Pumpkin, peeled and cut into cubes or wedges

• Olive oil

• Salt and pepper

• Mixed greens (spinach, arugula, or baby kale)

• Red onion, thinly sliced (optional)

• Crumbled feta or goat cheese (optional)

• Toasted pine nuts

For the dressing:

• Olive oil

• Balsamic vinegar or lemon juice

• Honey or maple syrup

• Dijon mustard

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the pumpkin with olive oil, salt, and pepper, then roast it on a baking sheet for 25–30 minutes until tender and caramelized.

3. While the pumpkin roasts, I toast the pine nuts in a dry skillet over medium heat until golden and fragrant.

4. I whisk together the olive oil, vinegar or lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.

5. In a large salad bowl, I add the mixed greens, red onion (if using), roasted pumpkin, and crumbled cheese.

6. I sprinkle the toasted pine nuts over the top.

7. I drizzle the dressing on just before serving and toss gently to combine.

Servings and timing

This salad serves 4 as a side or 2 as a main. It takes about 35–40 minutes from start to finish, with most of the time spent roasting the pumpkin.

Variations

I sometimes swap the pumpkin for butternut squash or sweet potato. If I want more protein, I add chickpeas, grilled chicken, or quinoa. Sunflower seeds or pumpkin seeds work well as alternatives to pine nuts. For a Mediterranean twist, I add olives or roasted red peppers.

storage/reheating

I store the roasted pumpkin, greens, and dressing separately if I plan to enjoy leftovers. The pumpkin keeps well in the fridge for up to 3 days and can be gently reheated before serving. The salad should be dressed right before eating to keep it crisp.

FAQs

Can I serve this salad warm?

Yes, I often add the roasted pumpkin to the greens while it’s still warm. It softens the cheese slightly and makes the salad extra cozy.

What type of pumpkin works best?

I like using sugar pumpkin or kabocha squash because they’re sweet and firm, but any roasting pumpkin will work.

Can I make this salad vegan?

Absolutely. I simply skip the cheese or use a plant-based alternative.

Do I need to peel the pumpkin?

Yes, I usually peel it before roasting. Some varieties like kabocha have edible skin, but most pumpkins benefit from peeling.

Can I make the dressing ahead of time?

Yes, I prepare the vinaigrette up to 5 days in advance and store it in the fridge. I just shake it well before using.

Conclusion

This Roast Pumpkin Salad with Pine Nuts is one of my favorite ways to enjoy seasonal produce in a dish that feels comforting yet fresh. I love the balance of roasted sweetness, nutty crunch, and tangy dressing. It’s easy, versatile, and always a beautiful addition to the table.