Fall Pumpkin Salad


Fall Pumpkin Salad

This Fall pumpkin salad is really simple and easy to make for a quick lunch or side to your dinner. I actually made it with roasted butternut squash, which I hear in New Zealand and Australia is also called a “pumpkin.” To save time, check if your grocery store carries chopped butternut squash that is ready to go. I am lucky that my Trader Joe’s carries it already chopped! If not, you can’t beat freshly chopped butternut squash. Just season with salt, pepper and fresh or dried sage and roast in the oven for 15 minutes at 425 degrees F. In the meantime, you can blend up the balsamic honey dressing and toss it with the spinach, pumpkin seeds and chopped pecans for your Fall pumpkin salad.
Calories: 639kcal


  • 2 cups chopped butternut squash
  • ½ tsp dried or fresh sage
  • ¼ tsp pepper
  • ¼ tsp salt
  • 4 cups raw organic baby spinach
  • ¼ cup chopped pecans
  • ¼ cup raw roasted pumpkin seeds
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey


  • Preheat oven to 425 degrees F.
  • Toss the butternut squash with the salt, pepper and sage and transfer to a greased baking sheet. Bake in the oven for 15 minutes.
  • In the meantime, add the olive oil, balsamic vinegar, and honey to a blender or dressing curet and mix well.
  • Toss the spinach, pecans, and pumpkin seeds with the dressing in a salad bowl.
  • Top with the roasted butternut squash and toss before serving.


Calories: 639kcal (32%)Carbohydrates: 24g (8%)Protein: 3g (6%)Fat: 62g (95%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 10gMonounsaturated Fat: 42gSodium: 587mg (26%)Potassium: 148mg (4%)Fiber: 3g (13%)Sugar: 21g (23%)Vitamin A: 18IUVitamin C: 1mg (1%)Calcium: 28mg (3%)Iron: 1mg (6%)
Tried this recipe?Let us know how it was!

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