Description
A warm and comforting roast pumpkin pear salad combining sweet roasted pumpkin, crisp pear slices, mixed greens, toasted nuts, and creamy goat cheese, all brought together with a tangy balsamic dressing. Perfect as a hearty side dish or a light main for fall and winter.
Ingredients
For the Salad:
- 4 cups mixed greens (arugula or spinach work well)
- 2 cups roasted pumpkin or butternut squash cubes
- 1 ripe pear, thinly sliced
- 1/4 cup toasted pecans or walnuts
- 1/4 cup crumbled goat cheese or feta
- 1/4 cup dried cranberries (optional)
For the Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Salt and pepper to taste
Instructions
- Prepare the base: Place the mixed greens in a large salad bowl or platter to form the foundation of your salad.
- Add salad ingredients: Scatter the roasted pumpkin cubes, thin pear slices, toasted nuts, crumbled goat cheese, and dried cranberries evenly over the greens.
- Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined and emulsified.
- Dress the salad: Drizzle the prepared dressing over the assembled salad just before serving to keep the greens crisp and fresh.
Notes
- Try roasting the pumpkin with rosemary or a sprinkle of cinnamon to add extra depth and warmth to the flavor.
- To toast nuts, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
- Use goat cheese for a creamier texture, or substitute with feta for a saltier bite.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Salad, Side Dish
- Method: Roasting, Assemble
- Cuisine: American, Modern
