Citrus & Roasted Pumpkin Seed Salad with Maple-Mustard Dressing
This refreshing yet cozy salad brings together juicy citrus slices, toasted pumpkin seeds, and autumn greens, all tied together with a sweet-tart maple mustard dressing. The balance of sweet, sour, crunchy, and creamy flavors makes it a perfect light dish or festive side for fall feasts.
Servings 2 people
Ingredients
Salad:
- 1 large orange peeled and sliced into rounds or segments
- 1 small grapefruit or blood orange segmented
- 1 handful baby arugula spinach, or mixed fall greens
- 1/2 small fennel bulb thinly shaved (optional, for crunch)
- 1/4 small red onion very thinly sliced (optional)
- 2 Tbsp toasted pumpkin seeds pepitas
- Optional: 2 tbsp crumbled feta or goat cheese for creaminess
Maple-Mustard Dressing:
- 1 Tbsp maple syrup
- 1 Tbsp Dijon mustard
- 2 Tbsp fresh orange or lemon juice
- 2 Tbsp olive oil
- Pinch of sea salt & black pepper
- Optional: 1/2 tsp poppy seeds or a touch of ground cumin
Instructions
- Toast the Pumpkin Seeds (if raw): In a dry skillet over medium heat, toast the seeds with a pinch of sea salt for 3–4 minutes until they begin to pop and turn golden. Set aside to cool.
- Make the Dressing: Whisk together maple syrup, mustard, citrus juice, olive oil, salt, and pepper until emulsified.
Assemble the Salad:
- Layer greens on a plate or shallow bowl.
- Arrange citrus segments over the greens.
- Add fennel and onion (if using).
- Sprinkle with pumpkin seeds and cheese (if using).
- Drizzle generously with dressing.
- Serve Fresh: Best served immediately while the citrus is vibrant and the seeds are crunchy.
Notes
Flavor Profile:
- Bright citrus brings freshness and acidity
- Pumpkin seeds offer toasty crunch and earthiness
- Maple syrup adds warmth and sweetness
- Mustard & greens add peppery bite and depth
- As a starter for a fall dinner party or holiday meal
- Alongside roasted squash, chicken, or grain bowls
- Topped with poached egg for a brunch twist
