Halloween Salad

Name: Halloween Salad
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 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

TEST KITCHEN APPROVED

Total Time:Prep: 25 min. Bake: 30 min.

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Margaret Knoebel

Taste of Home's Editorial Process

Published on Aug. 15, 2025

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

TEST KITCHEN APPROVED

Halloween Salad

Contest Winner

Add your review

Yield:8 servings

Prep:35 min

Cook:30 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
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.

2
In a large bowl, combine Romaine, baby spinach, cooked pumpkin, pecans, pomegranate seeds and dried cranberries.
3
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.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...

Loading Popular in the Community

Loading Reviews