This salad pulls together a balance of my favorite fall ingredients. The pumpkin gets sweet and nutty in the oven, the apples bring crisp acidity, and the arugula gives you a peppery bite. The warm vinaigrette — shallots cooked down in olive oil with molasses and sherry vinegar — lends a pleasant tang that cuts through the fat from the cheese. And the walnuts bring a toasted crunchy bite. You can swap in whatever squash, nuts, or cheese you’ve got, but I love this particular combo because it hits the right mix of textures and flavors without much fuss.
Active time: 25 min • Total time: 45 min
~2½ quarts
~1 cup
~8 side portions
Ingredients
- 1 sugar pie pumpkin
- 2 apples (a crisp pink or light-red variety recommended)
- 2 large handfuls of arugula
- 1 pint walnut pieces
- ½ cup olive oil, divided
- 2 Tbsp molasses
- 2 Tbsp sherry vinegar
- 1 large shallot
- ½ cup feta cheese, crumbled
- Kosher salt
Sourcing Tips:
- I absolutely adore feta from Pure Luck Farm in Dripping Springs — it’s creamy, bright, and lightly tangy.
Substitution Tips: This salad is endlessly adaptable. Here are some ideas for seasonal swaps:
- Pumpkin <> Butternut, Delicata, or Acorn Squash
- Apples <> Pears, Figs or Berries
- Feta <> Any semi-soft or hard cheese, ie. Chevre, Ricotta, etc.
- Walnuts <> Pecans, Almonds, Hazelnuts, Peanuts, Cashews, Pepitas
Instructions
- Roast the Pumpkin (25 min)
- Preheat the oven to 350°F.
- Peel the pumpkin, cut it in half, and scoop out the seeds.
- Slice into wedges, toss with salt and 1 tablespoon of olive oil, and spread on a baking sheet.
- Roast for 15–25 minutes, until golden and tender throughout.
- Toast the Walnuts (8–12 min)
- Spread the walnuts on a separate baking sheet.
- Toast in the same oven until fragrant and lightly browned.
- Set aside to cool.
- Make the Vinaigrette (5 min)
- While the pumpkin and walnuts roast, peel the shallot and slice into thin rings.
- Heat the remaining olive oil in a small saucepan over medium-high heat.
- Add shallots and cook until golden brown.
- Remove from heat, season with a pinch of salt, and stir in the vinegar and molasses.
- Let cool slightly.
- Assemble the Salad (5 min)
- Slice the apples into thin half-moons.
- In a large mixing bowl, combine roasted pumpkin, apple slices, and arugula.
- Pour over the warm vinaigrette and toss gently to coat.
- Plate & Serve
Chef Tip: An indication that the pumpkin is done is when a fork slides in easily while the pieces still hold together.
Chef Tip: The warm oil helps the vinegar and molasses come together with a quick stir. It won’t stay emulsified as it cools, but for a warm salad like this, it’s perfect.
Transfer to a large platter or individual bowls. Top with toasted walnuts and crumbled feta.
Serving & Storage Suggestions
- Ideal Temp: Room temperature
- Prep Ahead Optionality:
- You can roast the pumpkin, toast the nuts, and make the vinaigrette up to a couple days in advance.
- Store components separately and assemble just before serving for the best texture.
- I recommend only mixing the amount you think you’ll need so as not to end up with waste since it really doesn’t keep well once it’s mixed. If you run out, it is a breeze to mix more.
- Best By: Immediately, once mixed.
- Surplus Ingredients:
- Extra vinaigrette makes a great glaze for roasted root vegetables or pork.
- Favorite Beverage Pairing: This salad pairs beautifully with a crisp, mineral forward white wine like Vermentino or dry Riesling.
- Complementary Menu Ideas: Pairs naturally with roast turkey, grilled pork tenderloin, or a hearty grain salad.
Did you make this?
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