Roasted Pumpkin Apple Salad

American harvest tables often feature roasted pumpkin salads that highlight caramelized squash. Here, tender cubes meet crisp apples, baby arugula, toasted pepitas, and goat cheese with a maple-cider dressing.

Serves 4 · 15 min prep · 28 min cook

Estimate for one serving

• 285 cal
• 8g protein
• 32g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 small (about 2 lb) sugar pumpkin or pie pumpkin
• 2 medium crisp apples (Honeycrisp or Gala)
• 5 cups baby arugula
• 1/3 cup toasted pepitas
• 1/2 cup crumbled goat cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed baking sheet with parchment. Halve the pumpkin, scoop out seeds, peel, and cut the flesh into 3/4-inch cubes.
2. 2Toss the pumpkin cubes on the sheet with a drizzle of olive oil, half the cinnamon, nutmeg, salt, and pepper until evenly coated. Spread in a single layer.
3. 3Roast 22–28 minutes, flipping once halfway, until the edges are caramelized and the cubes are tender when pierced with a fork. Let cool 5 minutes so they stay firm in the salad.
4. 4While the pumpkin roasts, core the apples and slice into thin half-moons; leave the skin on for color and crunch. Toss the slices lightly with a splash of cider vinegar to slow browning.
5. 5Whisk the remaining olive oil, cider vinegar, maple syrup, remaining cinnamon, nutmeg, salt, and pepper in a small bowl until the dressing emulsifies and looks glossy.
6. 6Place the arugula in a wide serving bowl. Add the warm roasted pumpkin and the apple slices.
7. 7Drizzle most of the dressing over the greens and produce, then toss gently with tongs so every leaf is lightly coated without wilting.
8. 8Scatter the toasted pepitas, crumbled goat cheese, and fresh thyme leaves over the top. Finish with a final grind of black pepper and the last spoonful of dressing.
9. 9Taste and adjust seasoning if needed. Serve immediately while the pumpkin is still slightly warm against the cool apples and greens.