Autumn Salad with Roasted Pumpkin, Apples and Toasted Pumpkin Seeds

This recipe serves four people.


  • 2 cups pumpkin or winter squash, peeled, seeded and diced into ¾-inch pieces
  • 2 Tbsp. canola oil
  • ½ cup pumpkin seeds, patted dry
  • 2 Tsp. canola oil
  • 2 Tbsp. cider vinegar
  • 1 Tsp. honey
  • 1 Tsp. Dijon mustard
  • ½ cup canola oil
  • 1 apple, diced
  • 4 cups salad greens, any favorite
  • To taste fine sea salt, pepper and sugar


  • Heat the oven to 425 degrees Fahrenheit. Place the squash in a bowl and toss it with the first measure of canola oil, seasoning to taste with salt and pepper.
  • Lay out on sheet pan in one even layer. Place in an oven and roast for about 25 minutes or until are tender and lightly browned. Reserve.
  • Toss the pumpkin seeds with the second measure of canola oil, seasoning heavily with fine sea salt. Lay out in a single layer in a microwave safe plate.
  • Microwave on high for about 2 minutes. Remove, let cool briefly and check for crispness. Repeat by adding another minute at a time and check. It might take as long as 5 to 6 minutes to get crisp. When crisp and golden, cool and reserve for the salad.
  • In a bowl, whisk together the vinegar, honey and mustard. Gradually drizzle in second measure of canola oil while whisking to combine. Season to taste with salt and pepper.
  • To serve, combine in a bowl the salad greens, roasted squash, and apples.
  • Coat with enough dressing to evenly moisten. Divide onto serving plates and garnish with the toasted pumpkin seeds. Enjoy!

Lincoln Culinary Institute

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