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Apple Pumpkin Salad

A stunning fall salad with warm caramelized roasted pumpkin, crisp tart apple, creamy goat cheese, toasted pecans, and dried cranberries over peppery arugula — all brought together by a maple Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch, Salad, Starter
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Roasted Pumpkin
  • 3 cup pumpkin or butternut squash peeled, cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • 0.25 tsp cinnamon
  • 1 pinch salt and pepper
Salad
  • 5 oz baby arugula washed and dried — about 6 cups
  • 2 medium firm apples Honeycrisp or Granny Smith, cored and thinly sliced
  • 1 tsp lemon juice for tossing apple slices to prevent browning
  • 3 oz soft goat cheese crumbled
  • 0.33 cup dried cranberries
  • 0.5 cup toasted pecans roughly chopped
  • 1 handful fresh thyme leaves for garnish
Maple Dijon Vinaigrette
  • 3 tbsp pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 small garlic clove finely minced
  • 0.33 cup extra virgin olive oil
  • 1 pinch salt and black pepper

Equipment

  • 1 Rimmed baking sheet
  • 1 Small jar with lid for dressing
  • 1 Large salad bowl or wide platter

Method
 

Roast the Pumpkin
  1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with olive oil, maple syrup, cinnamon, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping once, until deeply golden at the edges. Allow to cool for 10 minutes — you want it warm, not scorching hot.
  2. Spread pecans on a small baking sheet and toast in the same oven for 6-8 minutes until fragrant and one shade darker. Watch carefully — they burn quickly. Cool and roughly chop.
Make the Dressing
  1. Combine maple syrup, apple cider vinegar, Dijon, and garlic in a small jar. Seal and shake to combine. Add olive oil, seal, and shake vigorously until emulsified. Season with salt and pepper. Taste — it should be bright, tangy, and just sweet enough.
Assemble & Serve
  1. Core and thinly slice apples (about 1/8-inch). Toss immediately with lemon juice to slow browning.
  2. Arrange arugula on a large platter or in a wide shallow bowl. Drizzle with about half the dressing and toss gently to coat. Arrange warm pumpkin cubes across the salad. Fan apple slices artfully over the top. Scatter cranberries, toasted pecans, and crumbled goat cheese.
  3. Drizzle with additional dressing to taste. Garnish with fresh thyme and a crack of black pepper. Serve immediately — arugula wilts quickly once dressed.

Notes

All components can be prepped ahead: roast pumpkin up to 3 days ahead (rewarm before serving), make dressing up to 2 weeks ahead, toast pecans up to 1 week ahead. Assemble the salad right before serving. For a heartier meal, add grilled chicken, seared salmon, or roasted chickpeas on top.