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This Roast Pumpkin Salad is a show stopper for your fall dinner table but also so easy to make. The homemade maple balsamic vinaigrette is the best!
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Roast Pumpkin Salad

Roast Pumpkin Salad is a show stopper for your fall dinner table and so easy to make. The homemade maple balsamic vinaigrette is the best!
Course Salad
Cuisine American
Keyword healthy salad recipe, roast pumpkin salad, roasted pumpkin salad, roasted pumpkin salad with balsamic vinaigrette
Prep Time 20 minutes
Cook Time 20 minutes
Servings 8
Calories 195kcal
Author Jill McOwen

Equipment

  • 1 Air Fryer

Ingredients

  • 12 oz artisanal lettuce
  • 3/4 cup roast pumpkin cubes Use my recipe for air fryer pumpkin
  • 1/2 cup pomegranate seeds
  • 4 oz feta cheese crumbled
  • 1/2 cup avocado oil
  • 2 tbsp pure maple syrup
  • 2 tbsp balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 clove garlic minced
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions

  • In a clean glass bowl or measuring cup, add the avocado oil, maple syrup, balsamic vinegar, Dijon mustard, garlic clove, salt and pepper. Whisk until completely combined.
  • Place a large handful of lettuce on each salad plate. Top each plate of lettuce with roast pumpkin cubes, pomegranate seeds, and feta cheese. Add toasted nuts like walnut or pecans, if desired.
  • Top each salad with 2 - 3 tablespoons of the maple balsamic vinaigrette dressing. Serve immediately.

Nutrition

Calories: 195kcal | Carbohydrates: 9g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 13mg | Sodium: 260mg | Potassium: 196mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4691IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 1mg