Easy Roasted Pumpkin Salad
Roasted pumpkin salad with spinach, pepitas, and cranberries tossed in a tangy vinaigrette with sweet and savory fall flavors.
40 min4veganPumpkinSpinachplant-basedgluten-freefallsaladhealthy
What you need
- pumpkin
- spinach or arugula
- pepitas (pumpkin seeds)
- dried cranberries
- red onion
- olive oil
- salt
- pepper
- vinegar (for vinaigrette)
How to make it
- Preheat the oven to 350°F/180°C and line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the pumpkin by peeling and cutting into bite-sized pieces.
- Toss pumpkin with olive oil, salt, and pepper.
- Roast the pumpkin in the oven until tender and lightly caramelized.
- Allow the roasted pumpkin to cool.
- In a large bowl, combine spinach or arugula with the roasted pumpkin.
- Add pepitas, dried cranberries, and thinly sliced red onion.
- Toss with vinaigrette dressing and serve.
Adapted from plantbasedonabudget.com