Autumn Pumpkin and Greens Salad with Maple Dressing
This vibrant Autumn Pumpkin and Greens Salad combines the earthy flavors of roasted pumpkin and the crunch of toasted pumpkin seeds, tossed with a refreshing maple vinaigrette. Perfect as a light lunch or as a festive side dish for holiday gatherings, this salad captures the essence of fall in every bite. The fresh mixed greens provide a delightful contrast to the sweet, caramelized pumpkin, while the maple dressing adds a touch of sweetness that ties the whole dish together. Serve it chilled or at room temperature for a nourishing and satisfying meal.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Raw pumpkin seeds
2 (tablespoons)
Fresh pumpkin
1 (cup, cubed and peeled (1/2-inch cubes, about 8 ounces))
Fresh thyme
1/2 (teaspoon, minced)
Red wine vinegar
3 (tablespoons)
Extra virgin olive oil
1 (tablespoon)
Maple syrup
2 (teaspoons)
Salt
1/4 (teaspoon)
Black pepper
1/8 (teaspoon, fresh ground)
Mixed salad greens
8 (cups)
Instructions
1
Preheat your oven to 400°F (200°C).
2
In a medium nonstick skillet, add the raw pumpkin seeds, and toast them over medium heat for about 5 minutes, stirring frequently until they are golden brown and fragrant. Remove the seeds from the skillet and set them aside.
3
Using the same skillet, lightly coat it with cooking spray. Add the cubed fresh pumpkin and sauté for approximately 8 minutes, or until the pumpkin is browned and tender. Once cooked, remove the pumpkin from the skillet and stir in the minced thyme, allowing it to cool slightly.
4
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, maple syrup, salt, and freshly ground black pepper to create the vinaigrette.
5
In a large mixing bowl, add the mixed salad greens and drizzle the maple vinaigrette over them. Toss well to ensure all the greens are evenly coated with the dressing.
6
Carefully add the sautéed pumpkin and the toasted pumpkin seeds to the salad. Toss gently to integrate all the ingredients without crushing the pumpkin pieces.
7
Serve immediately, or chill for about 15 minutes to let the flavors meld.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Autumn Pumpkin and Greens Salad?
It is a vibrant seasonal salad featuring sautéed pumpkin, toasted pumpkin seeds, and mixed greens tossed in a homemade maple vinaigrette.
Is this pumpkin salad gluten-free?
Yes, the recipe uses naturally gluten-free ingredients including fresh vegetables, seeds, and a simple oil and vinegar dressing.
Is this recipe suitable for vegans?
Yes, this salad is vegan-friendly as it uses maple syrup as a sweetener and contains no animal products.
What kind of pumpkin should I use?
Fresh pumpkin that is peeled and cubed into 1/2-inch pieces is best. Varieties like sugar pumpkin or pie pumpkin are ideal for cooking.
How do I toast the pumpkin seeds?
Toast raw pumpkin seeds in a nonstick skillet over medium heat for about 5 minutes, stirring frequently until they are golden brown.
Can I use canned pumpkin for this salad?
No, this recipe requires fresh cubed pumpkin to be sautéed for the correct texture and flavor.
What ingredients are in the maple dressing?
The dressing is made by whisking together red wine vinegar, extra virgin olive oil, maple syrup, salt, and freshly ground black pepper.
How long does it take to cook the pumpkin?
Sautéing the cubed pumpkin in a skillet takes approximately 8 minutes, or until the pieces are browned and tender.
Can I substitute the red wine vinegar?
Yes, apple cider vinegar or balsamic vinegar are excellent alternatives that pair well with autumn flavors.
Should the pumpkin be hot when added to the salad?
It is recommended to let the sautéed pumpkin cool slightly after mixing with thyme before tossing it with the greens to prevent wilting.
What type of greens work best?
Mixed salad greens are recommended to provide a variety of textures and a fresh contrast to the caramelized pumpkin.
Can I make this salad ahead of time?
You can prepare the dressing, toast the seeds, and cook the pumpkin ahead of time, but assemble the salad just before serving for the best texture.
Is this salad a good side dish for holidays?
Absolutely, the festive colors and seasonal ingredients make it a perfect side dish for Thanksgiving or other holiday gatherings.
Can I use dried thyme instead of fresh?
Yes, if you don't have fresh thyme, you can substitute it with about 1/4 teaspoon of dried thyme.
What size should the pumpkin cubes be?
The pumpkin should be cut into small 1/2-inch cubes to ensure they cook evenly and integrate well into the salad.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for 1-2 days, though the greens will eventually lose their crunch.
Can I add cheese to this salad?
Yes, crumbled goat cheese or feta would make a delicious addition for those who enjoy a creamy element.
Is the maple syrup necessary for the dressing?
The maple syrup provides the signature sweetness for the vinaigrette, but you can adjust the amount to your preference.
Can I roast the pumpkin instead of sautéing?
Yes, you can roast the pumpkin cubes in the oven at 400°F (200°C) until tender if you prefer roasting over sautéing.
Does this recipe contain nuts?
This recipe contains pumpkin seeds, which are seeds, but it does not include tree nuts unless you add them as an optional garnish.
How many servings does this recipe provide?
While not explicitly stated, using 8 cups of greens typically serves 4 to 6 people as a side dish.
Can I add more protein to this salad?
Yes, grilled chicken, chickpeas, or quinoa would all be great additions to turn this into a more filling main meal.
Can I use butternut squash instead of pumpkin?
Yes, butternut squash is an excellent substitute for fresh pumpkin and will cook in a similar amount of time.
Is this salad served warm or cold?
It can be served immediately while the pumpkin is still slightly warm, or chilled for 15 minutes to let the flavors meld.
How do I peel a fresh pumpkin?
The easiest way is to cut the pumpkin in half, remove the seeds, slice it into wedges, and then use a sharp knife to carefully trim the skin off.
What makes this salad 'Autumn' themed?
The use of seasonal pumpkin, toasted seeds, fresh thyme, and a maple-based dressing captures traditional fall flavors.
Is this salad low in fat?
It uses heart-healthy extra virgin olive oil and pumpkin seeds, making it a nutritious choice with healthy fats.
Can I add fruit to this salad?
Sliced apples, pears, or dried cranberries would complement the pumpkin and maple dressing perfectly.
What is the purpose of the 400°F oven preheat mentioned in the instructions?
While the primary method in the instructions is sautéing, the preheat may be intended for those who prefer to roast the pumpkin cubes instead.
How do I ensure the pumpkin seeds don't burn?
Keep the heat at medium and stir constantly; once they smell fragrant and look golden, remove them from the pan immediately.