This delicious Roast Pumpkin Pear Salad is made with all FRESH and seasonal ingredients – baby spinach, sweet roasted pumpkin, juicy pomegranate and pear topped with crunchy walnuts. It’s nutritionally enriched with Grana Padano cheese and tossed in a Pumpkin Seed Oil Vinaigrette. This salad is not only flavorful but nutritious and super HEALTHY.
Nothing screams more Fall than THIS Roast Pumpkin Pear Salad. I tell you guys. This salad is loaded with warm Fall tastes. Sweet and beautify soft roasted pumpkin, juicy pomegranate, pear, and crunchy walnuts with the addition of salty Grana Padano cheese. All is bedded on silky baby spinach and topped with earthy Pumpkin Seed Oil Vinaigrette. Oh, my… flavors are just amazing in this salad. It’s like Fall in a bowl. Did I just say that?! Hehe.. well yes! Fall in a bowl indeed.
Lately I’m obsessed with greens and pumpkins really. My pantry is well stocked with fresh pumpkins. In my fridge there’s a sufficient amount of homemade pumpkin puree for Pumpkin Cheesecake Muffins and family favorite Pumpkin Oatmeal Cookies. But can you blame me? It’s pumpkin season STILL. And therefore pumpkins, as well as greens, are the necessity in my meals. With this salad what I really wanted is to combine my two favorite ingredients and create one HEALTHY and nutritious meal.
As a base, for this Roast Pumpkin Pear Salad, I used my favorite greens – baby spinach, but you can basically use any fresh seasonal greens you like. And please don’t go stingy with greens here. Toss a load of it in a large salad bowl. Here you can apply the rule more = better. And HEALTHIER. In this salad, baby spinach has nicely paired with soft, mellow roasted pumpkin. Both are so velvety and delicate. You almost want to drown in its softness.
Fresh pear and pomegranate seeds gave the salad fruity feeling and a bit tanginess. Plus they both enhanced the Roast Pumpkin Pear Salad with vibrant color and vitamins. Just what we need on a gloomy and cold fall/winter days – some colors to brighten our days AND vitamins to boost our immunity.
Walnuts gave Roast Pumpkin Pear Salad needed crunchiness. They really raised this salad to the next level of deliciousness. Walnuts are nutty, earthy and so flavorful. Not to mention loaded with heart-healthy monounsaturated fats and an excellent source of those hard to find omega-3 fatty acids.
And just when you thought what else she could possibly toss in this salad to be more amazing – I added slices of Grana Padano cheese. Why? Oh my God… Do you REALLY need to ask? ;) Grana Padano enhanced salad with taste but also with nutrients – proteins.
Ok, I know that you impatiently wait for me to end my blabbing about how amazing this Roast Pumpkin Pear Salad is and just jump on the recipe, BUT before that let me pleaseeee just tell you a tiny bit about Pumpkin Seed Oil Vinaigrette I used here. It is a part of this incredible Fall salad story anyway. So it must be mentioned. ;)
The vinaigrette is quite simple – basic. Just oil, vinegar and some salt, but its flavor goes beyond overwhelming. Nutty, salty, deep and profound… with a touch of fruity note from apple cider vinegar and lemon. The use of pumpkin seed oil gives this vinaigrette (and the whole salad) a unique flavor AND a whole lot of nutrients. Pumpkin seed oil is a highly nutritious and is considered a real superfood with many health benefits. It contains significant levels of omega-6 and omega-9 fatty acids, fat soluble vitamins like vitamin E and vitamin K, and many many beneficial compounds.
This sensational salad is the perfect side dish for the Thanksgiving table. But actually, it’s ideal for any occasion and family gathering. Also, it’s excellent lunch box and everyday meal. It’s super easy to prepare too. Please, don’t be discouraged because you actually need to roast pumpkin for this salad. Roasting takes only 30 minutes, and you can totally make roasted pumpkin ahead and keep it in an airtight container in a fridge.
I fell in love with this salad as soon as I had my first bite. I’m not quite sure is it because of the softness of baby greens and pumpkins, or fruitiness of pears and pomegranate, or nuttiness of walnuts or that darn good Grana Padano cheese. (God I’m a such a sucker for good cheese). It’s probably a combo of ALL flavors. Like I’ve said, a Fall in a bowl. A salad you can eat every day and again, special and attractive for any celebration, family gathering or Holiday. I love the fact that’s made with all FRESH seasonal ingredients. Also, it’s loaded with healthy omega-3 and fibers. Your heart and your digestion will be grateful.
For serving this Roast Pumpkin Pear Salad I used beautifully designed Osmos round serving bowl from Zak!Design’s NEW collection. Its design and product quality is beyond amazing. You can find Zak!Design products HERE. And now… Go grab a big bowl and all ingredients. Start chopping and tossing and just enjoy. :)
Now I can’t really wait to hear your feedback on this one.
Roast Pumpkin Pear Salad
Delicious Roast Pumpkin Pear Salad is made with all FRESH and seasonal ingredients - baby spinach, sweet roasted pumpkin, juicy pomegranate and pear topped with crunchy walnuts. It's nutritionally enriched with Grana Padano cheese and tossed in a Pumpkin Seed Oil Vinaigrette.
- 3 cups butternut squash peeled and diced
- 6 cups baby spinach or any mixed salad greens
- 1 large Anjou or Conference pear sliced
- 1/2 cup pomegranate seeds
- 1/2 cup walnuts coarsely chopped
- Grana Padano cheese to taste
For the Pumpkin Seed Oil Vinaigrette: (makes 1/2 cup)
- 3 tablespoons pure pumpkin-seed oil
- 2 tablespoons apple cider vinegar
- Few drops of lemon juice
- Himalayan salt to taste
- Black pepper freshly grated, to taste
Preheat oven to 400F. Sprinkle pumpkin with Himalayan salt and arrange in one layer on a baking sheet. Roast until pumpkin is tender-firm and edges are caramelized about 30 minutes. Remove from oven and let cool completely.
Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until ingredients nicely combine.
Put greens in a large salad bowl; sprinkle with Himalayan salt. Drizzle just enough of the dressing over the greens to coat lightly, and toss gently. Arrange sliced pear and scatter the pumpkin, walnuts and pomegranate seeds over the greens. Drizzle with a little more dressing. Top the salad with thinly sliced Grana Padano cheese and serve.
As a measure I used US cup (240ml).
These are my picks for this recipe:
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** This post is sponsored by Zak!Design. All words, thoughts, and opinions are my own. I always support only products that I truly love and/or use.
Fancy more SALAD recipes? Check this Cabbage Carrot Slaw.
Or this Arugula Beans Salad.
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