This Pumpkin Seed & Apple Cider Salad is a fresh and crunchy treat that brings together the crispness of leafy greens with the nutty bite of roasted pumpkin seeds and the sweet tang of apple cider dressing. It’s the kind of salad that feels like fall in every bite, with flavors that are both bright and comforting.
I love making this salad when I want something light but still full of interesting textures and tastes. The pumpkin seeds add a satisfying crunch, and the apple cider dressing gives it a little zing that wakes up your taste buds without overpowering the natural flavors. I usually toss in some thinly sliced apples or a bit of cheese for an extra layer of yum.
This salad is perfect as a side for dinner, but I’ve often enjoyed it on its own for lunch. It’s refreshing, easy to whip up, and can be made ahead of time, which is a big plus on busy days. Whenever I bring it to gatherings, it quickly disappears, so I know it’s a winner every time!
Key Ingredients & Substitutions
Baby Spinach: This green is soft with a mild flavor that pairs well with sweet and tangy elements. You can swap it with arugula or mixed greens for a peppery or varied taste.
Pumpkin Seeds (Pepitas): Toasted pepitas add a crunchy, nutty note. Sunflower seeds or chopped nuts like walnuts or pecans work well if you don’t have pumpkin seeds.
Roasted Pumpkin Cubes: Roasting brings out natural sweetness and a tender bite. Butternut squash or sweet potato cubes could be great alternatives here.
Apple: I use crisp varieties like Granny Smith or Fuji because they add a nice tartness and texture. Pears are a softer, sweeter substitute if you prefer.
Apple Cider Vinegar Dressing: This dressing balances tang and sweetness. Feel free to use white wine vinegar or lemon juice for a different acid profile, and adjust honey/maple syrup to taste.
How Do I Get the Pumpkin Seeds Perfectly Toasted?
Toasting pumpkin seeds is quick and adds a lot of flavor, but it requires attention to avoid burning.
- Heat a dry skillet over medium heat until warm.
- Add the pumpkin seeds in a single layer.
- Stir or shake the pan frequently, about every 20-30 seconds.
- Watch for a light golden color and a nutty aroma, usually 3-4 minutes.
- Remove from heat immediately and transfer to a plate to stop cooking.
If the seeds burn, the salad can taste bitter, so keep an eye on them throughout this quick step. Toasting brings out their crunch and a toasty flavor that’s irreplaceable.
Equipment You’ll Need
- Large mixing bowl – I use it to toss all the salad ingredients easily and prevent messes.
- Chef’s knife – makes slicing the apple and pumpkin cubes quick and even.
- Cutting board – provides a sturdy surface for chopping and slicing.
- Small skillet – perfect for toasting pumpkin seeds for that crunchy flavor.
- Whisk or fork – helps you smoothly mix the dressing ingredients together.
- Measuring cups and spoons – ensure the dressing and ingredients are just right.
Flavor Variations & Add-Ins
- Swap the spinach for arugula or mixed greens for more peppery or varied flavors.
- Add sliced pears or dried cranberries for extra sweetness and tartness.
- Include crumbled feta or goat cheese for a creamy, salty contrast.
- Sprinkle with chopped herbs like parsley or thyme for fresh herbal notes.
How to Make Pumpkin Seed & Apple Cider Salad
Ingredients You’ll Need:
For the Salad:
- 4 cups fresh baby spinach leaves
- 1 medium apple, thinly sliced (Granny Smith or Fuji work great)
- ½ cup roasted pumpkin seeds (pepitas)
- ½ cup roasted or baked pumpkin cubes
- ¼ cup pomegranate seeds (optional, for garnish)
- 1 small shallot or onion, thinly sliced into rings
For the Dressing:
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
How Much Time Will You Need?
This salad takes about 30 minutes total. The pumpkin cubes take about 20 minutes to roast, and the rest of the prep and assembling will take around 10 minutes. It’s quick, fresh, and perfect for making ahead of time.
Step-by-Step Instructions:
1. Roast the Pumpkin Cubes:
Preheat your oven to 400°F (200°C). Spread pumpkin cubes on a baking sheet and roast for about 20 minutes until they are golden and tender. Let them cool while you prepare the other ingredients.
2. Toast the Pumpkin Seeds:
Heat a dry skillet over medium heat. Add the pumpkin seeds and toast them, stirring often, for 3-4 minutes until they turn lightly brown and smell nutty. Remove from heat and set aside.
3. Make the Dressing:
In a small bowl, whisk together the apple cider vinegar, olive oil, honey or maple syrup, salt, and pepper until everything is well blended.
4. Assemble the Salad:
In a large bowl, combine the fresh spinach, sliced apple, roasted pumpkin cubes, toasted pumpkin seeds, and shallot rings. Pour the dressing over and toss gently to coat all the ingredients evenly.
5. Add Garnish and Serve:
Sprinkle pomegranate seeds over the salad for a pop of juicy color. Serve the salad immediately while everything is fresh and vibrant.
Can I Use Frozen Pumpkin Cubes for This Salad?
Yes, you can! Just make sure to thaw them fully and pat dry to avoid excess moisture. Roast briefly to re-crisp before adding them to your salad.
How Long Can I Store the Salad?
It’s best enjoyed fresh, but you can keep the salad components separately (greens, roasted pumpkin, dressing) in the fridge for up to 2 days. Toss together just before serving.
Can I Substitute the Apple Cider Vinegar?
Absolutely! White wine vinegar or lemon juice work well too. Just adjust the honey or maple syrup to balance the tartness to your liking.
What Are Some Good Add-Ins for This Salad?
Try adding crumbled feta or goat cheese for creaminess, dried cranberries for sweetness, or fresh herbs like parsley for an herbal lift.