Easy Fall Salad with Roasted Pumpkin

Fall is the perfect season to create hearty, warm meals, and this roasted pumpkin salad is no exception. This easy fall salad brings together roasted pumpkin slices, and crisp greens, making it a vibrant, healthy, comforting dish. It’s quick and easy to make which makes it perfect for a quick lunch, a light dinner, or even a side dish at your next family gathering.

Key ingredients

Pumpkin– Pumpkin is the star of this salad, bringing a sweet and slightly nutty flavor that pairs beautifully with fall spices like cinnamon and smoked paprika.

Mixed Greens (Arugula, Baby Spinach, or Kale)– Mixed greens form the fresh base of the salad, adding a pop of color and a variety of textures. Arugula provides a peppery bite, spinach is mild and tender, and kale offers a heartier crunch.

Feta Cheese– Feta cheese adds creaminess and a tangy flavor that contrasts nicely with the sweetness of the roasted pumpkin.

Red onion-Red onion brings a sharp, slightly sweet flavor to the salad, adding a layer of crunch and color. It contrasts beautifully with the roasted pumpkin’s natural sweetness and the creaminess of the cheese.

Seeds Mix (Pumpkin, Sesame Seeds)– These crunchy seeds add texture and a nutty flavor, rounding out the dish.

How to make this delicious and easy fall salad with roasted pumpkin

Roast the Pumpkin: Preheat your air fryer to 350°F (175°C). Toss the pumpkin slices with olive oil, smoked paprika, salt, and pepper. Spread them evenly on the air fryer basket. Air fry for 20-25 minutes, flipping halfway until the pumpkin is golden and tender. Detailed recipe here

Prepare the Salad: While the pumpkin is roasting, add your mixed green to a bowl. Add the crumbled feta cheese, mixed seeds, and red onion.

Assemble the Salad: Once the pumpkin slices are roasted, let them cool slightly. Add them on top of the salad, then drizzle the vinaigrette evenly over the ingredients. Toss gently to combine.

Serve: Serve immediately as a light lunch or a side dish for your favorite fall meals.

Tips for the best salad

Choose Fresh, High-Quality Ingredients– The freshness of your ingredients makes a huge difference in the final result. Use crispy, vibrant greens, ripe vegetables, and fresh cheese for the best flavor and texture.

Use a Flavorful Dressing– The dressing ties all the ingredients together. For this fall salad, a tangy vinaigrette made with apple cider vinegar, Dijon mustard, and honey or maple syrup enhances the natural sweetness of the pumpkin and the sharpness of the red onion.

Experiment with Add-Ins– Customize your salad with seasonal or personal favorites. Dried fruits, grains (like quinoa), or protein-packed additions (like grilled chicken or roasted chickpeas) can make your salad heartier and more filling.

How to store this salad

Keep Ingredients Separate– To maintain the freshness of the salad, store the ingredients separately. Keep the roasted pumpkin, salad greens, and dressing in different containers until you’re ready to eat. This prevents the greens from getting soggy and keeps everything tasting fresh.

• Roasted Pumpkin: Store the roasted pumpkin slices in an airtight container in the refrigerator for up to 3 days.
• Salad Greens: Store the washed and dried greens in a salad spinner or an airtight container lined with paper towels to absorb excess moisture. This will keep the greens fresh for up to 3-4 days.

Reheating Roasted Pumpkin– If you’re eating leftovers, you can reheat the pumpkin slices in a preheated air fryer at 350°F (175°C) for about 5-7 minutes to regain their crispness or enjoy them cold for a softer texture.

Assembled Salad Storage– If the salad has already been dressed, it’s best to eat it immediately. Leftover dressed salad will start to wilt quickly but can be stored in an airtight container in the fridge for up to 1 day. If you expect leftovers, only dress what you plan to eat and store the rest of the ingredients separately for optimal freshness.

Enjoy making this Easy Fall Salad with Roasted Pumpkin, and don’t forget to explore more delicious recipes on my blog!