This sweet and savory Halloween salad combines the best of fall produce. With pumpkin, spinach and cranberries, it looks just as good as it tastes, with a maple and pumpkin dressing tying it all together. —Joan Hallford, North Richland Hills, Texas
Halloween Salad
Published on Aug. 15, 2025
Halloween Salad
Prep Time
35 min
Cook Time
30 min
Yield
8 servings
Ingredients
- 5 cups cubed fresh pumpkin or cubed peeled butternut squash
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bunches romaine, chopped
- 8 ounces fresh baby spinach
- 1 cup chopped pecans, toasted
- 1 cup pomegranate seeds
- 1/3 cup dried cranberries
- DRESSING:
- 1/2 cup canned pumpkin
- 1/2 cup extra virgin olive oil
- 3 tablespoons maple syrup
- 2 tablespoons pomegranate juice
- 2 tablespoons white wine vinegar
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Directions
- Preheat oven to 400°. Line a 15x10x1-in. baking sheet with foil. Place pumpkin, olive oil, salt and pepper on the baking sheet; toss to coat. Bake until tender, 30-35 minutes; cool completely.
- In a large bowl, combine Romaine, baby spinach, cooked pumpkin, pecans, pomegranate seeds and dried cranberries.
- In a small bowl, whisk together all dressing ingredients until well blended. Pour over salad; gently toss to combine.
Nutrition Facts
1-1/2 cups.: 356 calories, 26g fat (3g saturated fat), 0 cholesterol, 185mg sodium, 33g carbohydrate (17g sugars, 7g fiber), 5g protein.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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