Roasted Pumpkin & Pear Salad with Burrata, Pomegranate, Candied Walnuts & Maple Balsamic

Roasted Pumpkin & Pear Salad with Burrata, Pomegranate, Candied Walnuts & Maple Balsamic is a colourful seasonal salad that brings together tender caramelised pumpkin, lightly roasted pears, creamy burrata, juicy pomegranate, sweet dried cranberries, and crunchy candied walnuts. Everything is finished with a smooth maple balsamic dressing for a delicious balance of sweet, tangy, creamy, and savoury flavours.

This beautiful salad is easy enough for a relaxed lunch but special enough for entertaining. The warm roasted pumpkin and pears pair especially well with the cool, creamy burrata, while the pomegranate and walnuts add freshness and crunch to every bite.

Ingredients

For the Roasted Pumpkin & Pears:

• 3 cups pumpkin or butternut squash, peeled and cubed (420 g)
• 2 ripe but firm pears, cored and cut into wedges (300 g)
• 1 tbsp olive oil (15 ml)
• 1 tbsp maple syrup (20 g)
• ½ tsp ground cinnamon (1 g)
• ½ tsp dried thyme (0.5 g)
• ¼ tsp kosher salt (1.5 g)
• ¼ tsp black pepper (0.5 g)

For the Candied Walnuts:

• ¾ cup walnut halves, roughly chopped (85 g)
• 2 tbsp maple syrup (40 g)
• ½ tsp ground cinnamon (1 g)
• Pinch of kosher salt

For the Salad:

• 5 cups mixed greens or baby spinach (150 g)
• 2 balls burrata cheese (250 g)
• ½ cup pomegranate arils (85 g)
• ¼ cup dried cranberries (40 g)
• 2 tbsp fresh parsley, chopped (8 g)

For the Maple Balsamic Dressing:

• 3 tbsp olive oil (45 ml)
• 2 tbsp balsamic vinegar (30 ml)
• 1½ tbsp maple syrup (30 g)
• 1 tsp Dijon mustard (5 g)
• 1 tbsp fresh lemon juice (15 ml)
• ¼ tsp kosher salt (1.5 g)
• ¼ tsp black pepper (0.5 g)

How to Make It

1. Prepare the Oven and Baking Sheet

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to make cleanup easier.

2. Season the Pumpkin and Pears

Place the pumpkin cubes and pear wedges in a large bowl. Add the olive oil, maple syrup, cinnamon, dried thyme, kosher salt, and black pepper. Toss gently until everything is evenly coated.

3. Roast the Pumpkin and Pears

Spread the pumpkin and pears over the prepared baking sheet, leaving a little space between the pieces so they roast rather than steam. Roast for 20–25 minutes, turning the pumpkin halfway through. The pumpkin should be tender and caramelised, while the pears should be lightly golden and softened. Remove from the oven and let cool slightly.

4. Make the Candied Walnuts

While the pumpkin and pears roast, place the walnuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently so they toast evenly without burning.

5. Coat the Walnuts

Add the maple syrup, cinnamon, and a pinch of kosher salt to the skillet. Stir continuously for 1–2 minutes, until the walnuts are glossy and evenly coated. Transfer them to a sheet of parchment paper and allow them to cool completely before roughly chopping.

6. Prepare the Maple Balsamic Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth and well combined.

7. Assemble the Salad

Arrange the mixed greens or baby spinach over a large serving platter. Add the roasted pumpkin and pears, followed by the pomegranate arils, dried cranberries, and fresh parsley.

8. Add the Burrata

Place the two burrata balls in the centre of the salad. Gently tear them open so the creamy centres are visible and can spread over the surrounding greens and roasted vegetables.

9. Finish with Walnuts and Dressing

Scatter the candied walnuts over the salad. Drizzle the maple balsamic dressing over the greens, pumpkin, and pears just before serving, keeping enough dressing for the ingredients to remain fresh and balanced.

10. Garnish and Serve

Garnish with a few extra pomegranate arils and fresh parsley, if desired. Serve immediately while the roasted pumpkin and pears are slightly warm and the burrata is creamy.

Why This Recipe Works

This salad works because it combines a variety of textures and flavours in every bite. The roasted pumpkin becomes tender and caramelised, while the pears soften and develop a lightly golden finish. Creamy burrata provides a rich contrast, and the pomegranate arils and dried cranberries add bursts of fruity sweetness.

The candied walnuts bring a satisfying crunch and a gentle maple-cinnamon sweetness, while the maple balsamic dressing ties everything together with a bright, tangy finish. Serving the roasted ingredients slightly warm also creates a lovely contrast with the fresh greens and creamy burrata.

Tips for the Best Roasted Pumpkin & Pear Salad

• Choose firm pears: Use ripe but firm pears so they soften during roasting without becoming too delicate.
• Give the vegetables space: Spread the pumpkin and pears out on the baking sheet to encourage caramelisation.
• Watch the walnuts: Maple-coated walnuts can catch quickly, so keep the heat at medium-low and stir frequently.
• Cool the walnuts before chopping: Allowing them to cool helps the coating firm up and gives them a better crunch.
• Dress just before serving: Add the maple balsamic dressing at the last moment to keep the greens fresh.
• Serve burrata gently: Tear the burrata open carefully so the creamy centre remains visible across the salad.

Serving Suggestions

Serve this salad as a beautiful starter, light lunch, or seasonal side dish alongside roasted vegetables, crusty bread, or a simple main course. The combination of warm pumpkin, pears, burrata, fruit, and crunchy walnuts makes it especially suited to autumn and winter meals.

For entertaining, assemble the platter shortly before serving and keep the dressing on the side until everyone is ready to eat. This keeps the greens crisp while allowing guests to add as much dressing as they prefer.

Frequently Asked Questions

Can I use butternut squash instead of pumpkin?

Yes. Butternut squash works very well in this salad and can be used in the same quantity. Peel, seed, and cut it into evenly sized cubes so it roasts consistently.

What type of pears work best?

Choose pears that are ripe but still firm enough to hold their shape during roasting. Thinly sliced wedges will soften and caramelise without becoming overly soft.

Can I prepare the components ahead of time?

Yes. The candied walnuts and maple balsamic dressing can be prepared ahead of time. The pumpkin and pears can also be roasted in advance and gently brought back to serving temperature before assembling the salad.

Can I substitute the burrata?

If burrata is unavailable, fresh mozzarella or another mild, creamy cheese can be used. The texture will be different, but the fresh cheese will still complement the roasted fruit and pumpkin.

How do I keep the candied walnuts crunchy?

Allow the walnuts to cool completely on parchment after coating them. Store them separately from the salad and dressing until you are ready to serve.

Can I make the dressing ahead of time?

Yes. The maple balsamic dressing can be whisked together ahead of time and stored separately until serving. Give it another quick whisk before drizzling over the salad.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Calories	430 kcal
Protein	11 g
Carbohydrates	43 g
Fat	26 g
Fiber	7 g
Sugar	27 g
Sodium	430 mg

Final Thoughts

Roasted Pumpkin & Pear Salad with Burrata, Pomegranate, Candied Walnuts & Maple Balsamic is a colourful and inviting way to bring seasonal ingredients together. The combination of caramelised pumpkin, roasted pears, creamy burrata, juicy pomegranate, and crunchy maple walnuts makes the salad feel special while keeping the preparation straightforward.

Serve it while the roasted ingredients are still slightly warm and the burrata is creamy for the best contrast of temperatures and textures. Finished with the maple balsamic dressing, this is a memorable salad for everyday meals, weekend lunches, or a special gathering.

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