Pumpkin Apple Harvest Salad

Harvest salads capture the American autumn table, when sugar pie pumpkin and crisp apples ripen together. This lunch bowl pairs caramelized roasted pumpkin with crisp apples, toasted pepitas, goat cheese, and a maple-Dijon cider dressing.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 385 cal
• 24g protein
• 32g carbs
• 19g fat
• 3g fiber

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Ingredients

• 2 cups peeled cubed sugar pie pumpkin
• 2 medium, thinly sliced crisp apples
• 6 cups mixed baby greens
• 8 oz shredded cooked chicken breast
• 1/3 cup toasted pepitas
• 1/2 cup crumbled goat cheese
• 1/4 cup dried cranberries
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tsp fresh thyme leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment. Toss the cubed pumpkin with a drizzle of olive oil, salt, and pepper until evenly coated.
2. 2Spread the pumpkin in a single layer and roast for 18 to 22 minutes, flipping once, until the edges are caramelized and the cubes are tender when pierced with a fork. Let cool slightly so it stays firm in the salad.
3. 3While the pumpkin roasts, whisk the remaining olive oil with apple cider vinegar, maple syrup, Dijon, thyme, salt, and pepper in a small bowl until the dressing looks glossy and emulsified.
4. 4Place the baby greens in a large wide serving bowl. Add the warm roasted pumpkin and the thinly sliced apples so the fruit stays crisp against the greens.
5. 5Scatter the shredded chicken evenly over the top, then sprinkle on the pepitas, goat cheese, and dried cranberries for crunch and tang.
6. 6Drizzle two-thirds of the dressing over the salad and toss gently with tongs so every leaf gets a light coat without wilting.
7. 7Taste and add the remaining dressing if needed, plus an extra grind of pepper. The apples should still taste bright and the pumpkin sweet.
8. 8Divide into four bowls or pack into meal-prep containers with dressing on the side. Serve immediately while the pumpkin is still slightly warm for the best contrast.