This Pumpkin Pear Salad is absolutely delicious. Savory, with a touch of sweetness, loaded with seasonal flavors. It's made with all fresh seasonal ingredients, topped with crunchy walnuts, and seasoned with beautiful Pumpkin Seed Oil Vinaigrette. It's not only tasty but nutritious and super HEALTHY. A fall favorite!
Nothing is more delicious than roasted pumpkin served in a beautiful fall-inspired salad, full of fresh seasonal ingredients and flavors. That's why I'm sharing this Pumpkin Pear Salad, which is one of my favorite seasonal salad, loaded with greens, pumpkins, pear, juicy pomegranate seeds, and crunchy walnuts. So delicious!
Lately, I'm obsessed with pumpkins. My pantry is well stocked. Roasting pumpkin is something I enjoy doing. Not only for homemade pumpkin puree for making Pumpkin Cheesecake Muffins and family favorite Pumpkin Oatmeal Cookies. But also to make beautiful seasonal salads, like this pumpkin salad. It combines two of my favorite ingredients - greens and pumpkins, in one healthy and nutritious meal.
Ingredients used
This Pumpkin Salad is very simple. You will need only a few fresh seasonal ingredients.
- Roasted pumpkin - I used roasted Butternut Squash here, but you can use any type of pumpkin you like or have in your pantry. Pumpkins are sweet, delicious, and packed with nutrients. Very filling and super tasty.
- Spinach - I used baby spinach here, but you can use any fresh seasonal greens you like. Baby spinach has a mellow, sweet taste. It paired nicely with roasted pumpkin. Both are so velvety and delicate.
- Pear & Pomegranate Seeds - They gave this pumpkin salad a nice fruity touch and loads of freshness. Also, they added boosted salad with nutrients and beautiful colors. Just what we need on a cold gloomy day - some colors to brighten our days and vitamins to boost our immunity.
- Walnuts - Walnuts added crunchiness and uplifted this pumpkin salad to the next level of deliciousness. Walnuts are nutty, earthy and so flavorful. But also nutritious, loaded with heart-healthy Omega-3's.
- Parmesan Cheese - True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. It's salty and delicious, packed with proteins.
To make the dressing, you will need:
- Pumpkin Seed Oil
- Apple Cider Vinegar
- Salt & Pepper
How to make Pumpkin Pear Salad
This pumpkin salad is fairly easy to make. It calls for roasted pumpkin, which is the most time-consuming part, so I always like to start with that step first. If you are a meal prepper and you have roasted pumpkin stored in the fridge then this pumpkin salad is easy peasy for you. Simply skip the first part and just assemble the salad.
Roast the pumpkin
- Preheat oven to 430F/220C (standard) or 390F/200C (fan/convection).
- Line baking tray with baking paper and set aside.
- Peel and cut the pumpkin into 1.25" / 3cm cubes.
- Toss pumpkin with olive oil, salt, and pepper. Spread on a baking tray, and bake for 20 minutes. Remove the tray from the oven, flip pumpkin cubes, and then bake for another 7 - 10 minutes until nice and golden.
- Remove the pumpkin from the oven and let it cool at room temperature.
Make salad dressing
- Place ingredients in a jar with the lid, close, and shake.
- Taste and adjust to taste. Note that dressing will be a bit sharp to taste, but it will balance itself out in the salad.
Assemble the salad
- Wash and slice the pear. You can cut it into cubes or make thin slices.
-
Place spinach in a bowl. Drizzle with a bit of dressing then toss.
- Add in roasted pumpkin, sliced pear, walnuts, and pomegranate seeds. Toss everything together, very gently.
- Top the salad with shaved parmesan cheese.
- Transfer into a serving dish. Drizzle with remaining dressing. Enjoy!
Substitutions
- You can use any pumpkin or squash for this recipe.
- Substitute walnuts with pecans.
- Substitute pomegranate seeds with dried cranberries.
- Substitute spinach with any greens - lettuce or kale.
- I like to use Parmigiano Reggiano cheese, but you can substitute it for Grana Padano.
Pro tips
- You can serve this Pumpkin Pear Salad warm or cold.
- When roasting pumpkin, make sure you not overtake or burn pumpkin. The pumpkin should be nicely golden, firm, and not mushy.
- When tossing the salad, use the big spoons and toss it GENTLY so you don't squish the pumpkin and break spinach leaves. They are both VERY delicate.
- The dressing doesn't stick on baby spinach well, so it's worth to drizzling the salad at the end.
This Pumpkin Pear Salad is perfect for the Thanksgiving celebration. But it's excellent for any other occasion and family gathering. Also, it makes a great lunch paired with some warming soup.
This pumpkin salad is not only easy to make but super simple too. It's packed with beautiful seasonal flavors, and so nutritious and satisfying.
I'm sure why I like it so much. Is it because of the soft and delicate baby greens and pumpkins? Or fruitiness of pears and pomegranate? Or because of the crunchy walnuts or that parmesan cheese on top. It's probably a combo of ALL these flavors that makes this salad so delicious.
I can't wait to hear your feedback. Enjoy!
Pumpkin Pear Salad
Ingredients
For roasted pumpkin:
- 3 cups butternut squash peeled and cut into 1.25" / 3cm cubes
- 1 tablespoon olive oil
- Salt & pepper to taste
For the Pumpkin Seed Oil Vinaigrette: (makes ½ cup)
- 3 tablespoons pumpkin-seed oil
- 2 tablespoons apple cider vinegar
- Salt & pepper to taste
For Pumpkin Pear Salad:
- 6 cups baby spinach (4 handfuls)
- 1 pear
- ½ cup pomegranate seeds
- ½ cup walnuts
- ¼ cup Parmesan cheese chaved
Instructions
Roast the pumpkin
- Preheat oven to 430F/220C (standard) or 390F/200C (fan/convection).
- Line baking tray with baking paper and set aside.
- Peel and cut the pumpkin into 1.25" / 3cm cubes.
- Toss pumpkin with olive oil, salt, and pepper. Spread on a baking tray, and bake for 20 minutes. Remove the tray from the oven, flip pumpkin cubes, and then bake for another 7 - 10 minutes until nice and golden.
- Remove the pumpkin from the oven and let it cool at room temperature.
Make salad dressing
- Place ingredients in a jar with the lid, close, and shake.
- Taste and adjust to taste. Note that dressing will be a bit sharp to taste, but it will balance itself out in the salad.
Assemble the salad
- Wash and slice the pear. You can cut it into cubes or make thin slices.
- Place spinach in a bowl. Drizzle with a bit of dressing then toss.
- Add in roasted pumpkin, sliced pear, walnuts, and pomegranate seeds. Toss everything together, very gently.
- Top the salad with shaved parmesan cheese.
- Transfer into a serving dish. Drizzle with remaining dressing. Enjoy!
Notes
You can use any pumpkin or squash for this recipe.
Substitute walnuts with pecans.
Substitute pomegranate seeds with dried cranberries.
Substitute spinach with any greens - lettuce or kale.
I like to use Parmigiano Reggiano cheese, but you can substitute it for Grana Padano. Pro tips
You can serve this Pumpkin Pear Salad warm or cold.
When roasting pumpkin, make sure you not overtake or burn pumpkin. The pumpkin should be nicely golden, firm, and not mushy.
When tossing the salad, use the big spoons and toss it GENTLY so you don't squish the pumpkin and break spinach leaves. They are both VERY delicate.
The dressing doesn't stick on baby spinach well, so it's worth to drizzling the salad at the end. Nutritional Disclaimer
Nutrition
More salad recipes
This post is originally published on November 17, 2017. It's updated on November 16, 2020, with more information.
Summer @ summer-price says
Your pictures are amazing! This salad looks so pretty and sounds tasty. I think I'm going to add it to my Thanksgiving menu. Thanks for sharing.
Chrissy @ Snacking in Sneakers says
Wow, this salad is gorgeous! Also, I love how we are both all about the pumpkin seed oil dressing this week. I just posted a salad recipe with a very similar dressing - great minds think alike! :)
Kalee says
This looks so delicious and colorful! It's a great option before all of the heavy holiday foods hit!