Fall apple & pumpkin salad with maple vinaigrette

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15 min


6 servings

* PLUS Cooking time: 4 minutes, Roasting Time: 15 minutes


  • 1/2 small sugar-pie pumpkin
  • 2 tbsp olive oil
  • pinches salt
  • 4 thin slices pancetta , optional
  • 3 tbsp maple syrup
  • 2 tbsp white vinegar
  • 3/4 tsp dried tarragon
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1 green apple
  • 2 heads Boston lettuce
  • 1/2 cup chopped walnuts , lightly toasted


  • Preheat oven to 400F (200C). Cut pumpkin into quarters. (Microwaving on high for a couple of minutes makes this easier.) Peel, then scoop out and discard seeds. Cut into small pieces and place in a large bowl. Toss with 2 tbsp (30 mL) oil and pinches of salt. Spread out on a rimmed baking sheet. Roast until fork-tender, 15 to 20 minutes. If making ahead, cover and refrigerate up to 2 days.
  • Meanwhile, set a large frying pan over medium heat. Add pancetta. Cook until crisp, about 2 to 3 minutes per side. Remove to paper towels. In a small bowl, whisk maple syrup with vinegar, tarragon and salt. While whisking, slowly drizzle in 1/4 cup (50 mL) oil. Set aside or, if making ahead, leave at room temperature up to 1 day.
  • Just before serving, cut unpeeled apple into batons and place in a large salad bowl with pumpkin. Tear lettuce into large pieces and add. Drizzle with dressing and toss to coat. Crumble pancetta overtop and sprinkle with toasted walnuts.

Nutrition (per serving)

  • Calories
  • 253,
  • Protein
  • 3.1 g,
  • Carbohydrates
  • 19.7 g,
  • Fat
  • 19.7 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 101 mg.

Buttery Boston lettuce makes a tender nest for roasted pumpkin and tart apple, while a hint of maple syrup adds a rich autumn flavour to the tarragon-scented dressing – a perfect balance of colours and textures.