Sweet and Tangy Roasted Pumpkin Salad


A salad so pretty you'll want to show it off all autumn.

Sweet and Tangy Roasted Pumpkin Salad
Photo: Photographer: Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Styling: Christina Daley
Active Time:
15 mins
Total Time:
35 mins

Is there anything more fabulously fall than this fast-fix salad studded with tender chunks of roasted sugar pumpkin, toasty pumpkin seeds, and sweet-tart cranberries? OK, sure, there's apple pie, pecan pie, and pumpkin spice EVERYTHING, but this easy pumpkin recipe is a big winner thanks to its satisfying seasonal flavor and downright easiness.

Start by picking out the perfect pumpkin, cut it into chunks, then clean the seeds and roast them along with the pumpkin. Tossed with mixed baby greens and topped with goat cheese and a quick whisk-together vinaigrette, this salad is easy enough for any weeknight, yet elegant enough for your next supper club gathering or even Thanksgiving dinner.


  • 4 cups chopped unpeeled sugar pumpkin

  • 15 sage leaves

  • ½ cup pumpkin seeds (from sugar pumpkin)

  • 6 Tbsp. extra-virgin olive oil, divided

  • 2 ½ Tbsp. honey, divided

  • 1 ½ tsp. kosher salt, divided

  • ½ tsp. black pepper, divided

  • 3 Tbsp. white wine vinegar

  • 2 tsp. Dijon mustard

  • 5 oz. mixed baby greens

  • 2 oz. crumbled goat cheese

  • ¼ cup sweetened dried cranberries


  1. Toss sugar pumpkin, sage leaves, pumpkin seeds, 3 Tbsp. extra-virgin olive oil, 1 1/2 Tbsp. honey, 1 tsp. kosher salt, and 1/4 tsp. black pepper on a large rimmed baking sheet. Bake at 425°F until pumpkin is tender and golden, 20 to 25 minutes, flipping halfway through. Cool 10 minutes.

  2. Meanwhile, whisk remaining 3 Tbsp. extra-virgin olive oil, white vinegar, Dijon mustard, remaining 1 Tbsp. honey, and remaining 1/2 tsp. kosher salt and 1/4 tsp. black pepper in a small bowl until emulsified.

  3. Combine mixed baby greens, goat cheese, cranberries, roasted pumpkin, and seeds on a large serving platter. Drizzle with vinaigrette and serve.

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