This Pumpkin Seed & Apple Cider Salad is a fresh and crunchy mix that combines the nutty flavor of roasted pumpkin seeds with the sweet tang of apple cider vinaigrette. It’s bright, crisp, and perfect for when you want something light but still packed with interesting flavors. The salad usually includes fresh greens, sliced apples, and sometimes a little cheese or dried fruit to round it out.
I love making this salad in the fall because it captures all the cozy vibes without feeling heavy. Roasting the pumpkin seeds gives just the right amount of crunch, and the apple cider dressing adds a hint of sweetness that pulls everything together. I often make extra dressing because a little drizzle on almost anything tastes great!
This salad is one of those easy sides that works perfectly for a quick lunch or alongside a warm meal. I like to serve it with some crusty bread or roasted chicken. It’s also a big hit during Thanksgiving dinner, where everyone always asks for the recipe. If you like fresh, simple flavors with a touch of seasonal charm, this one’s for you.
Key Ingredients & Substitutions
Baby Spinach: This salad uses baby spinach for a fresh, tender base. You can swap it with arugula or mixed greens for a different flavor or texture.
Butternut Squash: Roasted butternut squash adds warmth and sweetness. Sweet potato or pumpkin cubes work well too if you want a twist.
Pumpkin Seeds: Toasting pumpkin seeds gives a nutty crunch. Sunflower seeds or chopped nuts like walnuts are great substitutes if you need.
Dried Cranberries: Dried fruit adds a tart sweetness. Try dried cherries, raisins, or chopped dried apricots for variety.
Dressing Ingredients: Apple cider vinegar and honey create a light, tangy dressing. Use maple syrup for a vegan option, or lemon juice instead of vinegar if you prefer.
How Can You Perfectly Toast Pumpkin Seeds?
Toasting pumpkin seeds brings out their flavor and adds crunch. Here’s how to do it:
- Heat a dry skillet on medium heat—no oil needed.
- Add pumpkin seeds and stir often to prevent burning.
- Toast for about 3-5 minutes until they smell nutty and start to brown.
- Remove from heat quickly to avoid overcooking—they cook fast!
I like to keep an eye on them and toss frequently. Once toasted, they add an amazing texture to the salad.
Equipment You’ll Need
- Baking sheet – for roasting the butternut squash, which brings out its natural sweetness.
- Skillet – to toast the pumpkin seeds to achieve a crunchy texture.
- Small bowls – one for whisking the dressing ingredients and others for prepping toppings.
- Whisk or fork – for blending the vinaigrette smoothly.
- Large salad bowl – to toss all the ingredients together right before serving.
Flavor Variations & Add-Ins
- Grilled chicken or turkey slices – add protein for a more filling salad.
- Feta or goat cheese – for a creamy, tangy boost that pairs well with the sweet fruit.
- Pear slices or sliced almonds – enhance the crunch and add different fruit flavor.
- Spiced up dressing – add a pinch of cinnamon or a dash of Dijon mustard for extra flavor.
How to Make Pumpkin Seed & Apple Cider Salad?
Ingredients You’ll Need:
For the Salad:
- 6 cups fresh baby spinach leaves
- 1 cup butternut squash, peeled and cubed (roasted)
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1/4 cup dried cranberries or cherries
- 1/4 cup shaved coconut flakes or sliced almonds
- 1 medium apple, thinly sliced or julienned
For the Dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
How Much Time Will You Need?
This salad takes about 10 minutes for prep and about 20-25 minutes to roast the butternut squash. You’ll spend time toasting the pumpkin seeds and mixing the dressing, so expect around 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash with a little olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes until tender and lightly browned. Once done, remove from the oven and let it cool a bit.
2. Toast the Pumpkin Seeds:
While the squash roasts, heat a dry skillet over medium heat. Add the pumpkin seeds and toast them, stirring often for about 3-5 minutes until they smell nutty and start to brown. Be sure not to burn them!
3. Prepare the Apple Cider Dressing:
In a small bowl, whisk together apple cider vinegar, olive oil, honey or maple syrup, Dijon mustard, salt, and black pepper until smooth and well combined.
4. Assemble the Salad:
Place the baby spinach in a large bowl. Add the roasted butternut squash, toasted pumpkin seeds, dried cranberries, shaved coconut flakes or sliced almonds, and the sliced apple. Drizzle the apple cider dressing over everything.
5. Toss and Serve:
Gently toss the salad to mix all the ingredients and coat them evenly with the dressing. Serve immediately for the best fresh flavors and crunch.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just thaw the frozen squash completely and pat it dry before roasting to avoid extra moisture. Roast as directed until tender and slightly browned.
What Can I Substitute for Pumpkin Seeds?
You can use toasted sunflower seeds, chopped walnuts, or pecans for a similar crunch and nutty flavor if you don’t have pumpkin seeds on hand.
How Should I Store Leftovers?
Keep leftover salad and dressing separate in airtight containers in the fridge. The salad tastes best if eaten within 1-2 days to maintain freshness and crunch.
Can I Make the Dressing Ahead of Time?
Absolutely! Prepare the apple cider dressing up to 3 days in advance and store it in the fridge. Just give it a quick whisk before drizzling on your salad.