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Roasted Pumpkin Salad with Orange Dressing

Total Time

Prep: 45 min. Bake: 45 min.

Makes

16 servings

Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. —Sasha King, Westlake Village, California
Roasted Pumpkin Salad with Orange Dressing Recipe photo by Taste of Home
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Ingredients

  • 1 medium butternut squash or pie pumpkin (about 3 pounds)
  • 1/4 cup plus 6 tablespoons olive oil, divided
  • 1/4 cup plus 2 tablespoons honey, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup orange juice
  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped shallot
  • 1 garlic clove, minced
  • 2 teaspoons grated orange zest
  • 10 ounces fresh arugula or 1 pound fresh baby spinach
  • 1 cup dried apricots, thinly sliced
  • 1 cup dried cranberries
  • 1 package (5.3 ounces) fresh goat cheese, crumbled

Directions

  1. Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes.
  2. Place seeds on a baking sheet; bake until golden brown, 8-10 minutes.
  3. Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
  4. In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

Nutrition Facts

1-1/2 cups: 195 calories, 10g fat (2g saturated fat), 6mg cholesterol, 157mg sodium, 27g carbohydrate (20g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

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