Harvest Delight Pumpkin-Spinach Salad with Spiced Pecans

This Harvest Delight Pumpkin-Spinach Salad is a celebration of autumn flavors, combining tender spinach with roasted pumpkin and crunchy spiced pecans. The sweetness of the pumpkin pairs beautifully with the nutty pecans and a tangy dressing, creating a dish that is both refreshing and satisfying.

Perfect as a light lunch or a festive side dish, this salad is not only delicious but also packed with nutrients. The spiced pecans add a delightful crunch, elevating the overall taste and texture of the salad. It’s a great way to incorporate seasonal ingredients into your meals!

Harvest Delight Pumpkin-Spinach Salad with Spiced Pecans

Serves: 4 Prep Time: 15 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 320 calories 20g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 cups fresh spinach
• 2 cups pumpkin, cubed
• 1 cup pecans
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic vinaigrette

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
3. While the pumpkin is roasting, prepare the spiced pecans. In a skillet, combine the pecans, maple syrup, cinnamon, nutmeg, cayenne pepper, and remaining olive oil. Cook over medium heat for about 5 minutes, stirring often until the pecans are toasted and fragrant.
4. In a large salad bowl, combine the fresh spinach, roasted pumpkin, and spiced pecans. If using, sprinkle the feta cheese over the top.
5. Drizzle with balsamic vinaigrette just before serving and toss gently to combine. Serve immediately.

Notes

Note: You can make the spiced pecans ahead of time and store them in an airtight container for up to a week.

For a more substantial meal, consider adding grilled chicken or chickpeas for extra protein. If you prefer a different nut, walnuts or almonds would also work well in place of pecans. You can swap out the spinach for kale or mixed greens for a different flavor profile.

To store leftovers, keep the dressing separate until you’re ready to eat to maintain the freshness of the greens. This salad can be enjoyed chilled or at room temperature, making it versatile for any occasion!