Name: Crunchy Cranberry Apple Slaw with Roasted Pumpkin, Pecans, Feta & Maple Honey Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3 cups pumpkin, peeled and cut into small cubes (420 g); 1 tbsp olive oil (15 ml); ½ tsp ground cinnamon (1 g); ½ tsp dried thyme (1 g); ¼ tsp salt (1.5 g); ¼ tsp black pepper (0.5 g); 4 cups shredded green cabbage (280 g); 1 large crisp apple, thinly sliced (180 g); ½ cup dried cranberries (75 g); ½ cup pecans, roughly chopped (55 g); ⅓ cup crumbled feta cheese (50 g); 2 tbsp fresh parsley, chopped (8 g); 2 tbsp pure maple syrup (30 ml); 1 tbsp honey (21 g); 2 tbsp apple cider vinegar (30 ml); 1 tbsp fresh lemon juice (15 ml); 3 tbsp extra-virgin olive oil (45 ml); 1 tsp Dijon mustard (5 g); ¼ tsp salt (1.5 g); ¼ tsp black pepper (0.5 g)

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Crunchy Cranberry Apple Slaw with Roasted Pumpkin, Pecans, Feta & Maple Honey Dressing is a colourful salad that brings together crisp cabbage, fresh apple, sweet dried cranberries, creamy feta, crunchy pecans, and tender roasted pumpkin. The combination of textures makes every bite interesting, while cinnamon and thyme add a warm seasonal touch.

Everything is finished with a bright maple honey dressing made with apple cider vinegar, lemon juice, Dijon mustard, and extra-virgin olive oil. It is easy enough for a weekday meal but colourful and flavourful enough to serve alongside a special lunch or dinner.

Ingredients

For the Roasted Pumpkin:

3 cups pumpkin, peeled and cut into small cubes (420 g)
1 tbsp olive oil (15 ml)
½ tsp ground cinnamon (1 g)
½ tsp dried thyme (1 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)

For the Slaw:

4 cups shredded green cabbage (280 g)
1 large crisp apple, thinly sliced (180 g)
½ cup dried cranberries (75 g)
½ cup pecans, roughly chopped (55 g)
⅓ cup crumbled feta cheese (50 g)
2 tbsp fresh parsley, chopped (8 g)

For the Maple Honey Dressing:

2 tbsp pure maple syrup (30 ml)
1 tbsp honey (21 g)
2 tbsp apple cider vinegar (30 ml)
1 tbsp fresh lemon juice (15 ml)
3 tbsp extra-virgin olive oil (45 ml)
1 tsp Dijon mustard (5 g)
¼ tsp salt (1.5 g)
¼ tsp black pepper (0.5 g)

How to Make It

1. Roast the Pumpkin

Preheat the oven to 400°F (200°C). Place the pumpkin cubes in a bowl and toss with olive oil, cinnamon, dried thyme, salt, and black pepper until evenly coated. Spread the pumpkin in a single layer on a baking sheet and roast for 20–25 minutes, turning once halfway through, until tender and lightly caramelized. Let the pumpkin cool slightly while you prepare the slaw.

2. Prepare the Slaw

Add the shredded green cabbage, thinly sliced apple, dried cranberries, chopped pecans, crumbled feta, and fresh parsley to a large mixing bowl. Toss gently to distribute the ingredients evenly without breaking up the feta too much.

3. Make the Dressing

In a small bowl or jug, whisk together the maple syrup, honey, apple cider vinegar, fresh lemon juice, extra-virgin olive oil, Dijon mustard, salt, and black pepper. Continue whisking until the dressing is smooth and well combined.

4. Dress the Slaw

Pour the maple honey dressing over the cabbage and apple mixture. Toss gently until the vegetables and other ingredients are evenly coated. Avoid overmixing so the apple slices and feta remain intact.

5. Add the Roasted Pumpkin

Add the warm or slightly cooled roasted pumpkin to the dressed slaw. Gently fold everything together, taking care not to crush the pumpkin pieces.

6. Let the Flavours Blend

Allow the slaw to rest for 10–15 minutes before serving. This gives the cabbage and apples time to absorb some of the dressing while allowing the sweet, tangy, savoury, and nutty flavours to come together.

7. Garnish and Serve

Just before serving, sprinkle with a few extra chopped pecans and crumbled feta if desired. Serve while the roasted pumpkin is still slightly warm or at room temperature.

Why This Recipe Works

This slaw works because it combines contrasting textures and flavours in one bowl. Crisp cabbage and fresh apple provide plenty of crunch, while roasted pumpkin brings a tender, lightly caramelized element. Dried cranberries add a naturally sweet and chewy bite, pecans add richness, and feta brings a creamy savoury contrast.

The maple honey dressing ties everything together with a balanced mixture of sweetness, acidity, and savoury Dijon mustard. The cinnamon and thyme on the roasted pumpkin also complement the apples, cranberries, and maple flavours beautifully.

Crunchy Cranberry Apple Slaw with Roasted Pumpkin, Pecans, Feta & Maple Honey Dressing

Tips for the Best Cranberry Apple Slaw

Choose a crisp apple: Use an apple that holds its shape well when sliced so it stays crunchy in the slaw.
Cut the pumpkin evenly: Similar-sized cubes will roast more evenly and develop a lightly caramelized exterior without becoming overly soft.
Do not overdress: Toss the dressing through the slaw gently and add only as much as needed to coat the ingredients.
Keep the pumpkin intact: Fold the roasted pumpkin through the slaw carefully so the pieces retain their shape.
Toast the pecans: For an even deeper nutty flavour, lightly toast the pecans before adding them to the salad.
Rest before serving: A short 10–15 minute resting time helps the flavours blend while keeping the cabbage pleasantly crunchy.

Serving Suggestions

This colourful slaw works beautifully as a side dish for roasted vegetables, grilled meats, sandwiches, or other hearty main dishes. It can also be served as a light lunch, especially when you want a combination of crisp vegetables, fruit, nuts, cheese, and roasted pumpkin.

For a pretty presentation, transfer the finished slaw to a wide serving platter and scatter extra pecans, feta, cranberries, and parsley over the top. The different colours and textures make it especially attractive for autumn and festive gatherings.

Frequently Asked Questions

Can I use a different type of pumpkin?

Yes. Any pumpkin suitable for roasting can work well in this recipe. Cut it into small, evenly sized cubes so that it cooks consistently.

What type of apple works best?

A crisp apple with a firm texture works particularly well because it provides a refreshing contrast to the roasted pumpkin and softer ingredients.

Can I make this slaw ahead of time?

You can prepare the roasted pumpkin, dressing, and other ingredients ahead of time. For the best texture, combine the dressing with the slaw closer to serving and add the roasted pumpkin afterwards.

Can I use another cheese instead of feta?

Yes. Feta can be replaced with another crumbly cheese that provides a similar creamy and savoury contrast. Adjust the amount according to the cheese you choose.

How can I keep the pecans crunchy?

Add the pecans shortly before serving rather than leaving them in the dressed slaw for a long period. Lightly toasting them first can also enhance their crunch and flavour.

Can I serve the pumpkin cold?

Yes. The roasted pumpkin can be served warm, slightly cooled, or at room temperature. Adding it while still slightly warm creates a pleasant contrast with the crisp cabbage and apple.

Nutrition & Timing

Details	Amount
Servings	6
Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes
Calories	315
Protein	6 g
Carbohydrates	38 g
Fat	17 g
Fiber	6 g
Sugar	24 g
Sodium	360 mg

Final Thoughts

This Crunchy Cranberry Apple Slaw with Roasted Pumpkin, Pecans, Feta & Maple Honey Dressing is a fresh and colourful way to bring seasonal ingredients together. The crisp cabbage and apple balance the tender roasted pumpkin, while cranberries, pecans, and feta add layers of sweetness, crunch, and savoury flavour.

With its simple preparation and bright maple honey dressing, this slaw is easy to make ahead and finish just before serving. It is a versatile side dish that brings plenty of colour and texture to the table.