Maple- Roasted Pumpkin Salad

I’ve made this Martha Stewart, fall-themed salad twice now… both times to rave reviews: Maple- Roasted Pumpkin Salad.

But whatever you do, don’t tell your dinner mates that you’re making a dinner salad with pumpkin in it. Most people don’t think to eat their pumpkins and only go with canned pumpkin puree for recipes, so the thought of eating their jack-o-lantern in a salad might just be too much to handle.

As cute as they are, definitely don’t use your big, bad-boy jack-o-lantern pumpkins (should you still have them adorning your doorstep). You’ll need one of those smaller-sized ones known as pie pumpkins or sugar pumpkins. Peel the outside of it with a sturdy, sharp peeler, cut it in half and remove the seeds. The pumpkin is then chopped and tossed with olive oil and a few spices. It’s roasted for a bit, then removed, tossed with maple syrup and then returned to the oven to caramelize.

You’ll also need pepitas (hulled pumpkin seeds), which you’ll toast in the oven. Don’t skip out on these- they’re yummy.

The dressing is a simple one… roasted garlic (that goes into the oven w/ the pumpkin) whisked together with lime juice, mustard, maple syrup and olive oil. Toss the dressing with your favorite greens (I used a mixed of arugula & baby greens), feta, roasted pumpkin and pepitas.

Reveal the pumpkin ingredient to your salad eaters at your own risk. I personally couldn’t get my husband to stop sneaking samples of the pumpkin out the roasting pan before serving. It turns out so delicious with that roasted flavor and sweet caramelization. And if you absolutely are weirded out by the idea of eating fresh pumpkin (you shouldn’t be), then go ahead and sub butternut squash and pecans. You’ll still get a delicious outcome.

If you’re thinking this might be a good addition to your Thanksgiving table, you’re so right. You can make everything ahead… caramelized pumpkin, toasted seeds and dressing- just refrigerate it all and then toss it together right before Thanksgiving dinner.

This recipe can be found here:  Maple- Roasted Pumpkin Salad

Leave a Comment




40 Responses to “Maple- Roasted Pumpkin Salad”

  1. 1

    Jessy and her dog Winnie — November 9, 2008 @ 3:04 PM

    That looks awesome, pepitas must give it a nice crunch.

  2. 2

    noble pig — November 9, 2008 @ 4:11 PM

    Oh this would be beautiful on my T-day table, I need to find a sugar pumpkin today.

  3. 3

    Mary Coleman — November 9, 2008 @ 4:22 PM

    what a great idea. i love sugar pumpkins!

  4. 4

    Pamela — November 9, 2008 @ 4:44 PM

    Looks fabulous.

  5. 5

    Kevin — November 9, 2008 @ 6:31 PM

    That salad looks so good!

  6. 6

    Sylvie — November 9, 2008 @ 7:13 PM

    What a fantastic salad. The colours, the flavour combinations, absolutely brilliant!

  7. 7

    The Peanut Butter Boy — November 9, 2008 @ 8:07 PM

    Very true, most people don’t think about eating pumpkin and I used to be one of those people. But now, I’ve become addicted to it this season and cannot get enough. That looks incredible!

  8. 8

    bakingblonde — November 9, 2008 @ 8:51 PM

    Wow, does that ever sound and look good!

  9. 9

    StickyGooeyCreamyChewy — November 9, 2008 @ 9:46 PM

    That is a fabulous salad! Love all the colors and textures. It would be perfect on the Thanksgiving table too!

  10. 10

    Sara — November 9, 2008 @ 10:28 PM

    This looks really delicious! I love pumpkin, but I’ve never put it in a salad before.

  11. 11

    Sandie — November 9, 2008 @ 11:25 PM

    Yum! More maple inclusive recipes, this one with roasted pumpkin seeds (which are among my favorite autumn snacks)!

    I could so go for some of this salad about now…

  12. 12

    PaniniKathy — November 10, 2008 @ 12:30 AM

    This looks just fantastic. I just tried roasted pumpkin for the first time a few weeks ago (an Everyday Food recipe, in fact) and you’re right, it’s excellent. Looking forward to making this one!

  13. 13

    Heather — November 10, 2008 @ 2:26 AM

    this looks great! i am always looking for new ways to use up our pumpkin. i hate just throwing away my whole pumpkin in november… the pictures are gorgeous. the pumpkin carmelized so nicely.

  14. 14

    Patsyk — November 10, 2008 @ 2:57 AM

    What a creative way to use pumpkin! I’d have to keep it a secret from him if I made this one though… he’s not a big fan of pumpkin (only found that out today!).

  15. 15

    Roger. — November 10, 2008 @ 3:22 AM

    Okay this I gotta make.

  16. 16

    Laurie — November 10, 2008 @ 3:27 AM

    Oh wow.. that looks awesome!

  17. 17

    MyKitchenInHalfCups — November 10, 2008 @ 3:37 AM

    I stuffed my pumpkin but did a salad with some roasted butternut.
    Yes this looks like a fabulous salad.
    The dressing sounds heavenly with the maple syrup, that I need to try.

  18. 18

    Manggy — November 10, 2008 @ 3:39 AM

    Hey, why wouldn’t anyone want to eat pumpkin in a salad? It’s great!!! I just don’t get people sometimes ;)

  19. 19

    Peter M — November 10, 2008 @ 3:57 AM

    Love the caramelization of the pumpkin and this salad could be a main course.

  20. 20

    Bunny — November 10, 2008 @ 4:14 AM

    The salad is wonderful! The pictures of it are great! They make you just want to dive in!!

  21. 21

    Jenny — November 10, 2008 @ 5:23 AM

    Looks so pretty and festive Lori! Great post, I love fall!

  22. 22

    Emily — November 10, 2008 @ 5:51 AM

    This would be great side for thanksgiving . . . especially with all of the “heavy sides” that are served! It looks so good! I love the toasted pumpkin seeds!

  23. 23

    Nina Timm — November 10, 2008 @ 6:43 AM

    I have never had pumpkin in a salad and I do not know if I will like it, but then again, your salad looks so scrumptious!

  24. 24

    anudivya — November 10, 2008 @ 7:51 AM

    Nice combination… Love the salad, looks gorgeous.

  25. 25

    shalini — November 10, 2008 @ 8:28 AM

    We are a media company called NewsLink Services. Our aim is to keep the seafarers in touch with all that is happening even though they are at sea. For this we come out with an infotainment CD every quarter. It has various sections like recipes, lifestyle, health, games etc. We wanted to use the photos and the recipe posted on tastespotting.com. Alternatively you could send us three of your best recipes with photos. Due credit will be given to you. And if you want your photo can accompany the recipes. Hoping to hear from you positively. Contact: shalini@newslinkservices.com

  26. 26

    VeggieGirl — November 10, 2008 @ 12:33 PM

    Ooooh, exciting salad!! DEFINITELY a great addition to a Thanksgiving meal.

  27. 27

    Aggie — November 10, 2008 @ 1:36 PM

    Oh this is a total winner in my book. Looks and sounds delicious!!

  28. 28

    glutenfreeforgood — November 10, 2008 @ 2:41 PM

    This looks wonderful and I have a CSA pumpkin sitting right here staring me in the face. I’m serving this tonight and if it’s as good as it looks, it will be on my Thanksgiving dinner table. Thanks so much for the inspiration. Good one!
    Melissa

  29. 29

    Judy@nofearentertaining — November 10, 2008 @ 3:45 PM

    Mmmmm. That salad looks incredible. The roasted garlic, pumpkin and seeds must all blend together wonderfully!

  30. 30

    Snooky doodle — November 10, 2008 @ 3:58 PM

    This look yummy. Do you think I can use frozen pumkins . Don t think so eh ??

  31. 31

    Maria — November 10, 2008 @ 4:39 PM

    What a nice looking salad! Perfect for fall!

  32. 32

    Alexa — November 10, 2008 @ 5:21 PM

    I am trying that one! Thank you for posting it… I have everything I need for it and it looks so delicious.

  33. 33

    Marysol — November 10, 2008 @ 5:47 PM

    There’s something about the word “caramel” that gets me every time. And this time it’s no different; great looking salad!

  34. 34

    That Girl — November 10, 2008 @ 5:57 PM

    I JUST saw the sugar pumpkins are back at Trader Joes and I was wondering what I could do with them!

  35. 35

    Grace — November 10, 2008 @ 7:30 PM

    i was thinking that this would be a terrific addition to our thanksgiving meal–how’d you know? lovely and unique salad, milady. :)

  36. 36

    diva — November 10, 2008 @ 10:56 PM

    what a good looking salad! i definitely love the flavours that are working together.

  37. 37

    Peabody — November 11, 2008 @ 8:44 AM

    What a gorgeous Fall salad.

  38. 38

    Parker — November 11, 2008 @ 1:19 PM

    This looks like a wonderful autumn salad, love the touch of pepitas to give it crunch and texture.

  39. 39

    Mansi — November 11, 2008 @ 8:23 PM

    wow, this looks so different, and so appealing! I have to BEG you to please send this in for my vegetarian thanksgiving recipe event as it’s perfect for it!

    I love the flavors in there, and roasted ingredients have a charm of their own!

  40. 40

    the southern hostess — November 12, 2008 @ 1:55 AM

    What a gorgeous salad! Yum!