With eye-catching allure and wow-worthy flavor, this gourmet Roasted Pumpkin Salad with Balsamic Vinaigrette is a worthy centerpiece for your fall celebrations and holiday tables!
This stunning seasonal salad features crispy-edged wedges of roasted, caramelized pumpkin (or squash of your choice!) nestled in peppery greens and crisp shaved fennel, topped with a sweet-spicy pumpkin seed crunch and drizzled in a creamy, tangy balsamic vinaigrette.
Now, how bad does that sound? (Cue Ina Garten fans nodding in agreement).
Much of it can be prepped ahead of time and it’s allergen-friendly (nut-free, soy-free, gluten-free), making this showstopping salad of autumnal flavors ideal for serving to guests (…as part of your vegan Thanksgiving menu, perhaps?).
Ingredient notes
- Pumpkin: Large carving pumpkins belong on your porch with scary faces carved into them—not in this salad. Here you’ll want a sugar pie pumpkin, a much smaller and sweeter variety whose natural sugars caramelize during the roast to yield perfectly tender, crispy-edged wedges! PS: pumpkin is a great source of beta carotene, a compound that turns into immune system-strengthening vitamin A in your body.
- Peppery salad greens: Virtually any salad green will work here (mesclun, spring mix, baby kale, chopped romaine, etc.) but I love to use a leafy green with a little kick to add character to this salad—arugula and watercress are my recs!
- Fennel: Longtime readers will have seen this one coming (I’m a freak for fennel, and proud of it). Its refreshing, mild anise flavor melds beautifully with the other elements of this salad, and its crisp, light bite is a perfect contrast with the rustic pumpkin wedges.
- Balsamic vinaigrette: A dressing so special, it has its very own blog post (but the recipe card is included in this post for convenience). Creamy, zingy, tart, and ready in 5 minutes.
- Sweet pumpkin crunch: This extremely fun element comes in at the end…and steals the show. You’ll cook pepitas, maple syrup, and warm spices in a hot pan until they caramelize into bold little crunchy clusters with just a touch of spicy heat. Think brittle but healthier!
Substitutes and Tips
No pumpkin available? Feel free to use a different variety of winter squash. I love this with kabocha squash, acorn squash, or butternut squash. Find more details on my recommendations for pumpkin substitutes in the Tips section and first FAQ.
Not a fennel fan? I cannot imagine. But you can sub with 3 medium carrots, julienned or shredded.
Balsamic vinegar tip: If you can, use an aged balsamic vinegar to make the vinaigrette—it adds SO much dimension. This Whole Foods aged balsamic is a great grocery store option for its price:quality ratio!
Step-by-step instructions
After rinsing and drying, microwave the whole pumpkin so it’s easier to slice. When it’s a bit softer, slice off the stem and the bottom nub.
Slice the pumpkin in half lengthwise using your sharpest knife. Scoop out the seeds and pulp with a spoon, then peel each half. Feel free to reserve the pumpkin seeds for roasting!
Cut each half into thin wedges. Toss them with oil and maple syrup, then season with salt, pepper, and cinnamon. Place them on the prepared sheet pans.
If you’re using the chickpeas, toss them with oil, salt, and pepper before scattering them in open spaces on the sheet pans.
Roast the pumpkin and chickpeas for 15 minutes, then flip the pumpkin wedges. Continue roasting until the pumpkin is browned in spots and fork-tender.
Meanwhile, make the Sweet Pumpkin Crunch. Add the olive oil and pepitas to a frying pan and toast over medium heat for a few minutes.
Then add in the spice blend and maple syrup and stir very frequently for 2 minutes, until pepitas are well coated. Transfer to a parchment paper-lined plate to cool for 5 minutes until sticky and crunchy.
Meanwhile, make the Creamy Balsamic Vinaigrette. Simply add all the ingredients except for the olive oil to a food processor or small-capacity blender.
Blend, then with the motor running, stream in the olive oil, and blend until creamy.
To assemble the salad, add the greens and chopped herbs/fennel fronds to a large bowl. Season with salt and pepper, then drizzle some balsamic vinaigrette on top to coat the greens.
Add the roasted pumpkin and chickpeas, handfuls of the pumpkin crunch, and fennel to the bowl. Toss to combine, then add the optional vegan feta and more balsamic vinaigrette on top. Enjoy!
Tips for making this recipe
Pick a small-ish pumpkin
Roasting too much pumpkin (or squash) at the same time means a crowded pan, which causes the wedges to steam rather than roast. The result? Soggy squash instead of the golden, caramelized goodness we’re going for.
Avoid this by making sure your pumpkin or squash is no bigger than 3 pounds. If it is, roast just 2 pounds of the peeled flesh.
We tested with a big boy squash, and well, our squash came out steamed. So sad.
Switch up your squash!
Don’t let the fact that the recipe is called “roasted pumpkin salad” squash your creativity (…see what I did there?).
There are so many varieties of winter squash—try one from the list below (I’ve ⭐starred ⭐ the ones I liked best in the recipe testing process):
- Butternut ⭐
- Delicata
- Buttercup
- Kabocha ⭐
- Acorn ⭐
- Carnival
- Red Kuri
Prep some elements in advance
The components below can be prepped ahead of time to help the salad come together in a snap:
- Pumpkin/squash prep: Peel and slice your squash of choice up to 3 days in advance. Store the slices in a large container or ziplock bag in the fridge until you’re ready to roast.
- Pumpkin crunch prep: This will last at least 2 weeks in a jar in your pantry, so feel free to make this element well in advance.
- Dressing prep: Blend the balsamic vinaigrette up to 1 week ahead of time.
Dress the assembled salad just before serving so the creamy vinaigrette doesn’t wilt the salad greens!
And do yourself a favor and make a double batch of the pumpkin crunch! It’s a delicious (and surprisingly nutritious, thanks to the pepitas!) crunchy topper to have on hand in fall/winter. Sprinkle over fall salads, grain bowls, yogurt and berries, and even ice cream, or mix with roasted almonds and dried cherries or craisins for a seasonal trail mix!
⏱️ Shortcut options
- Skip slicing the pumpkin: Use 2 pounds/900g of peeled, pre-cut butternut squash. Pre-cut squash is typically sold as cubes, so the texture will be slightly different, but still delicious!
- Forgo the fennel: Buy a bag of pre-shredded carrots instead of shaving the fennel yourself.
- Streamline the dressing: Generously season the salad greens and herbs with salt, pepper, your best extra virgin olive oil, and aged balsamic vinegar (about a 2:1 ratio of oil to vinegar).
Frequently Asked Questions
Pretty much any kind, but sugar pie pumpkins are the best. Just avoid the large carving pumpkins, which have very little flavor.
We’ve tested this salad with roasted sugar pie pumpkins, butternut squash, and acorn squash. Hokkaido pumpkin (red kuri squash) or kabocha squash are great options, too. Each salad we made was delicious but I personally loved the versions made with roasted kabocha squash, acorn squash, or butternut squash.
Microwaving the pumpkin/squash for 60 to 90 seconds will do wonders for softening the stiff flesh. If you’re still having trouble, microwave it in 30-second increments until it’s soft enough to slice.
And remember to use your largest, sharpest knife! This is a dangerous job for a dull knife.
It also helps to slice off the top, then the bottom nub so the pumpkin is on a flat surface. From there, carefully slice the pumpkin in half lengthwise (use a back-and-forth motion, like a saw).
Peeling pumpkins and squash can be a little annoying. To avoid this, you can roast the pumpkin/squash with the peel on, then use your hands to remove the peel after roasting.
NOTE: For some varieties, like kabocha squash, butternut squash, or Hokkaido pumpkin (red kuri squash), you can keep the peel on and eat it if you’d like.
You could serve it on its own as the main meal or enjoy it as a nice, light side dish with comforting fall recipes, like Pumpkin Mac and Cheese, Red Lentil Curry, and White Bean Stew.
And just like my Roasted Butternut Squash Kale Salad, this recipe always fits in on holiday menus. Make it a part of the feast alongside these 40 Fantastic Vegan Thanksgiving Recipes!
Want to keep it simple? You can pair the salad with this Butternut Squash Soup and Vegan Mushroom Soup for simple, yet flavorful and healthy dinners.
It’s best to store each component separately so you don’t miss out on the fantastic textures:
• Store the pumpkin crunch in an airtight jar in the pantry for at least 2 weeks.
• You can keep the vinaigrette in a jar in the fridge for up to 2 weeks.
• The roasted pumpkin can be kept in an airtight container in the fridge for 5 or 6 days.
If you love this Roasted Pumpkin Salad with Balsamic Vinaigrette as much as we do, please rate and review the recipe with your feedback below! It’s always very much appreciated 🙂
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Roasted Pumpkin Salad with Balsamic Vinaigrette
Ingredients
- 1 small to medium sugar pie pumpkin or other winter squash (no bigger than 3 pounds) (see Note 1)
- 2 teaspoons pure maple syrup
- Extra virgin olive oil
- ½ teaspoon ground cinnamon
- Kosher salt and freshly cracked black pepper
- 1 (15-ounce/425g) can chickpeas (optional, for protein)
- Sweet Pumpkin Crunch (see 2nd recipe card)
- Blender Balsamic Vinaigrette (see 3rd recipe card; see Note 2 for quicker alternative)
- 1 medium fennel bulb, shaved with a mandoline or very thinly sliced
- 1 cup (16g) parsley leaves and tender stems, roughly chopped
- 1 small handful fresh mint leaves, torn (optional; can use fennel fronds instead)
- 5 to 7 ounces (150 to 200g) arugula or watercress (see Note 3 for alternatives)
- 2 ounces (56g) vegan feta, crumbled (optional for a creamy, salty flavor)
Instructions
- Preheat the oven to 425ºF/220ºC and arrange a rack in the bottom of the oven and in the top third.
- Rinse and dry the pumpkin. Microwave the whole pumpkin for 60 to 90 seconds to make it easier to slice. Slice off the top stem, then slice off any bottom nub from the pumpkin so you have a flat surface.
- Using your sharpest large knife, carefully slice the pumpkin in half lengthwise (use a back-and-forth motion, like a saw). Use a spoon to scoop out the seeds and sticky pulp. You can save the seeds to roast later.
- Using a Y-shaped peeler, peel the pumpkin halves. If you don’t have a wide Y-shaped peeler, use a sharp knife to peel the pumpkin. Or, roast the pumpkin with the skin on and remove it after roasting. Cut each half into wedges, ½” thick (1.25 cm).
- In a large bowl, toss the pumpkin wedges with the maple syrup and olive oil (I use 2 TBSP oil for 2 lbs/900g of peeled & sliced pumpkin). Season with the cinnamon, several cracks of black pepper, and kosher salt (I used 1 ½ tsp for 2 lbs/900g of peeled & sliced pumpkin). Divide pumpkin evenly across the sheet pans. Keep the bowl for the next step.
- If adding the chickpeas, drain and rinse them. Transfer them to a dish towel and gently rub to remove water, drying well. Add them to the large bowl and drizzle with a generous 2 teaspoons of olive oil, and season with ½ teaspoon kosher salt and pepper to taste. Scatter chickpeas across empty spaces on the sheet pans.
- Roast in the oven for 15 minutes. Flip the pumpkin and roast for 12 to 15 minutes, until the pumpkin is browned in spots and fork-tender.
- Meanwhile, make the Sweet Pumpkin Crunch (see recipe card #2 below). Then make the Creamy Balsamic Vinaigrette (see recipe card #3 below). Finally, slice the fennel, and chop the parsley/mint/fennel fronds.
- Assemble the salad. Add the salad greens and chopped parsley/mint/fennel fronds to a large bowl. Season with a generous pinch of salt and several cracks of pepper. Add enough Balsamic Vinaigrette to lightly coat the greens, about 1 tablespoon per ounce of greens used (5 to 7 tablespoons).Add the roasted pumpkin (and chickpeas), several handfuls of Sweet Pumpkin Crunch, and sliced fennel. Toss with tongs to combine. Crumble the vegan feta on top, if using.Spoon a bit more Balsamic Vinaigrette on top, as needed.
Video
Notes
- You can use any type of pumpkin or winter squash. Personally, I prefer kabocha squash, acorn squash, or butternut, as they have a bit more flavor than pie pumpkins. If your squash is bigger than 3 pounds, don’t use more than 2 pounds of the peeled flesh because you won’t have enough space on two sheet pans.
- In a rush? Skip the vinaigrette. Season the salad greens and herbs fairly generously with salt and pepper and toss with your hands. Drizzle the salad greens with your best extra virgin olive oil and aged balsamic vinegar (about a 2:1 ratio).
- If you prefer a milder, more neutral salad base, use greens like mesclun, mixed spring greens, baby kale, or even a mix of those with chopped romaine.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!Sweet Pumpkin Crunch
Ingredients
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg (optional)
- ¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
- ⅛ teaspoon cayenne pepper
- A big pinch of kosher salt
- 1 tablespoon extra virgin olive oil (use ½ tablespoon for a nonstick pan)
- ¾ cup (105g) pepitas (shelled pumpkin seeds–not the seeds from your roasted pumpkin)
- 1 tablespoon pure maple syrup
Instructions
- Line a large plate with parchment paper. Stir the cinnamon, nutmeg if using, allspice, cayenne, and salt together in a small bowl.
- Heat a medium frying pan for 1 ½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture.
- Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Some pepitas will stick together in clusters. I like to add small clusters to the salad and break apart big clusters with my hands.Store leftovers in a jar in the pantry for at least 2 weeks.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!Creamy Blender Balsamic Vinaigrette
Ingredients
- ¼ cup (60g) aged balsamic vinegar (see Note 1)
- 1 tablespoon Dijon mustard or whole grain mustard
- 2 cloves garlic, minced or grated (see Note 2)
- 1 small shallot, roughly chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly cracked black pepper
- ¼ cup + 2 tablespoons (84g) extra virgin olive oil
- 1 teaspoon maple syrup or organic cane sugar, only as needed (see Note 3)
Instructions
- Add the balsamic vinegar, mustard, garlic, shallot, salt, and pepper to taste to a food processor or small-capacity blender (see Note 4).Blend until smooth, scraping down the sides as needed. With the motor running, stream in the olive oil and blend until emulsified. Season to taste with salt and pepper.
- If the vinaigrette is very tart, you can add the maple syrup or sugar, but keep in mind that the sweet pumpkin crunch has some sweetness to it.Store in a sealed jar in the fridge for up to two weeks.
Notes
- While you can use any balsamic vinegar, you’ll get the best flavor from an aged balsamic vinegar; this is a great grocery store option with a good price to quality ratio.
- If you’re using a high-powered blender, you can just roughly chop the garlic.
- Since there is sugar in the sweet pumpkin crunch, add the maple syrup sparingly here (no more than 1 teaspoon).
- If you don’t have a small blender cup (e.g., 32 ounces or smaller), use a food processor instead of a blender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
Perfectly yummy!
We’re thrilled you think so, Viyan! 🙂
This recipe is a keeper. I made it with butternut squash and omitted the chickpeas for a Thanksgiving side dish – everyone loved it. The combination of flavors is delicious!
Your positive feedback is the best reward for our hard work. Thank you, Marti!
time consuming but so so worth it. incredibly delicious salad.
I used an acorn squash, included the chick peas, and included the feta. made the salad and dressing exactly as it says in the recipe. I will definitely make this again.
We’re happy you enjoyed the salad, Jessica!
I cannot say enough good things about this salad. Hearty enough for a full meal, and the flavor was indescribably good! Everyone loved it!
Thanks for the lovely review, Krista! 🙂 I’m quite in love with this salad as well!
Would give this 6 stars if possible. BEST salad I ever had!
Hey Annelies! Wow, I can feel your enthusiasm about this recipe through the screen! Love it!
The whole family loved it!! Followed recipe exactly as written. Thank you for another wonderful recipe!
We’re over the moon to hear everyone enjoyed the recipe, Kari. Thanks for your kind words!
Correction, followed exact recipe, other than swamping delicata squash for the pumpkin. ☺️
This was a fantastic combination of textures and flavors! Another winner, Nisha! I substituted celery for the fennel (didn’t make it to the store), and just used plain roasted Pepitas (not the crunch). I also added shaved red onion & dried cranberries. For the dressing, I omitted oil & used peach balsamic (and no syrup). Thank you for another keeper recipe!!
Hi Rachel, thank you so much for your kind review!
So good!!! brought this salad to a dinner party and everyone loved it! the fennel and mint were so refreshing and the pumpkin crunch was definitely worth the small extra step!
Those words are music to our ears, Ireland! 🙂 I agree this salad is a game-changer!
I made this for dinner last night and WOW it was delicious.
My husband and I LOVED this salad. I used watercress as a base, and didn’t have vegan feta so I subbed in “tofu feta”. The pumpkin seed (pepita) crunch was so so easy to make and oh so delicious. The crispy chickpeas added so much complexity to the dish, as well as the shaved fennel. Nisha does it again with another winner!
This will def be on my Thanksgiving table this year.
Thank you for your lovely comment, Annette! It makes us happy to know that you enjoyed the recipe and it passed the initial test 🙂
I made this last night using butternut squash. Everyone loved it! I’ll definitely make this again.
Your positive feedback is the best reward for our hard work. Thank you, Nirmala!
I made this recipe this week and this is my new favourite salad!! It has all the wonderful fall flavours and the dressing is amazing!! It also didn’t take that long to make.
Your positive feedback is the best reward for our hard work. Thank you, Leanne!
It’s so good😘, thank you!
Hi Bidhya, thank you so much for your kind review!
Is this good cold/room temp or does it need to ideally be eaten warm?
Hi Morgan, it’s great at room temp too (cold is fine too, but I would recommend bringing the pumpkin to room temp if you can).
This was a stunning salad, Nisha! Tastes like fall! Perfect for the upcoming holidays! Thank you, Nisha! I especially enjoyed the dressing and the pepitas!
Thank you for your lovely comment, Maneesha! It makes us happy to know that you enjoyed the recipe.
Yesterday I tried the Roasted Pumpkin Salad with Balsamic Vinaigrette recipe, and I must say, it was an absolute delight! The combination of flavors in this salad is simply outstanding. What I loved most about this salad is how well-balanced it is. The sweetness of the pumpkin is complemented by the acidity of the vinaigrette, and the addition of some greens and other veggies adds a refreshing and crunchy element to the dish. It’s a harmonious blend of textures and tastes that leaves your taste buds in awe.
I can confidently say that this is one of the best salads I’ve ever made.
Thank you Nisha
Your review made our day, Naomi! Thank you for taking the time to share your thoughts and for trying out the recipe.