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Crunchy Roasted Pumpkin Pomegranate Harvest Salad

roasted pumpkin pomegranate harvest salad - featured image
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This roasted pumpkin salad combines warm, caramelized pumpkin with bursts of tart pomegranate, crunchy pepitas, and a tangy maple-tahini dressing. It’s a quick, crowd-pleasing fall dish that’s perfect for weeknights or holiday gatherings.

Ingredients

Scale
  • 1 small sugar pumpkin (about 2 pounds) or 3 cups cubed butternut squash
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • 5 ounces baby arugula (about 5 generous handfuls)
  • 1/2 cup pomegranate arils (seeds)
  • 1/3 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup crumbled feta cheese (optional)
  • 1/4 cup dried cranberries (optional)
  • 3 tablespoons tahini
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons warm water
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder, optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the pumpkin: Cut sugar pumpkin in half, scoop out seeds and stringy bits, peel the skin, and cut flesh into 3/4-inch cubes.
  3. In a medium bowl, toss pumpkin cubes with olive oil, salt, pepper, and smoked paprika if using. Spread in a single layer on the prepared baking sheet.
  4. Roast for 20-25 minutes, flipping halfway through, until edges are golden brown and cubes are tender but hold their shape. Let cool on the pan for 5 minutes.
  5. While pumpkin roasts, toast pepitas in a dry skillet over medium heat, stirring constantly for 2-3 minutes until they start to pop and smell nutty. Transfer to a plate to cool.
  6. Make the dressing: In a small bowl or mason jar, combine tahini, maple syrup, apple cider vinegar, and warm water. Whisk or shake until smooth. Add minced garlic if using, plus salt and pepper to taste. Add more warm water if needed for pourable consistency.
  7. Prep pomegranate: If using whole pomegranate, cut in half crosswise, hold cut-side down over a bowl, and whack the back with a wooden spoon to release seeds. Remove any white pith.
  8. Assemble the salad: In a large mixing bowl, add arugula. Drizzle with about half the dressing and toss gently. Add warm roasted pumpkin cubes, pomegranate arils, toasted pepitas, and crumbled feta if using. Drizzle with remaining dressing and toss gently.
  9. Serve immediately, garnished with extra pepitas and pomegranate arils.

Notes

Don’t skip peeling the pumpkin thoroughly to avoid chewy skin bits. Let roasted pumpkin cool for at least 5 minutes before adding to greens to avoid over-wilting. Toast pepitas even if pre-toasted for better flavor. Dress greens first to ensure even coating and prevent soggy pumpkin. Make extra dressing—it keeps for up to a week in the fridge.

Nutrition

Keywords: roasted pumpkin salad, pomegranate salad, harvest salad, fall salad, arugula salad, maple tahini dressing, vegetarian, gluten-free

Find it online: https://sagestirs.com/crunchy-roasted-pumpkin-pomegranate-harvest-salad/