Roasted Pumpkin Salad Recipe
A Fall-inspired Roasted Pumpkin Salad with Apple, Kale and Black Rice tossed in a maple vinaigrette, topped with Maple Pecans and dried cranberries. A tasty Thanksgiving Salad, or vegan dinner idea!
How to Make the Best Roasted Pumpkin Salad
This roasted pumpkin salad is the ultimate fall dish, combining warm caramelized pumpkin wedges with hearty black rice, crisp apples, and fresh baby kale. The maple vinaigrette ties everything together with its sweet and tangy notes, while the maple glazed pecans add an irresistible crunch that makes this salad truly special.
What makes this salad perfect for the season is how well it balances textures and flavors. The soft, sweet roasted pumpkin contrasts beautifully with the chewy black rice and crisp apple slices, while the dried cranberries add little bursts of tartness throughout. It’s substantial enough to serve as a main course for a vegetarian meal, or it makes an impressive side dish for your Thanksgiving table.
The best part is how versatile this recipe is—you can easily swap the black rice for wild rice, quinoa, or farro depending on what you have on hand. The salad works equally well served warm or at room temperature, making it an excellent option for potlucks and holiday gatherings when timing can be tricky.
Roasted Pumpkin Salad
A Fall-inspired Roasted Pumpkin Salad with Apple, Kale and Black Rice tossed in a maple vinaigrette, topped with Maple Pecans and dried cranberries. A tasty Thanksgiving Salad, or vegan dinner idea!
Ingredients
Roasted Pumpkin
Salad
Maple Glazed Pecans
Maple Vinaigrette
Instructions
Roasted Pumpkin
- Preheat oven to 375 F.
- Cut pumpkin in half and scoop out seeds. Cut into 3/4 inch wedges (leave skin on) and toss with olive oil, salt and pepper.
- Place on a parchment-lined baking sheet and roast in the oven until fork tender, about 30-35 minutes.
Maple Glazed Pecans
- Toss pecans with maple syrup and a pinch of salt and pepper.
- Bake at the same time as the pumpkin until glazed and toasted.
Salad Assembly
- In a large mixing bowl, add cooked rice, kale, apple, scallions, half of the pecans and dried cranberries and give a stir.
- Add vinaigrette ingredients and toss (or make it separately and toss before serving).
- Spread out on a platter and tuck warm roasted pumpkin wedges over top.
- Scatter with remaining pecans and dried cranberries.
Notes
- You can substitute delicata squash for the pumpkin.
- Wild rice, farro, quinoa, or freekah work great in place of black rice.
- Arugula can be used instead of baby kale.
- Add crumbled goat cheese or farmers cheese if you like (feta may be too salty).
- Honey crisp apples work great, or try a persimmon for a unique twist.
