Honey Pumpkin Salad with Sage Croutons Recipe

Name: Honey Pumpkin Salad with Sage Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sugar pumpkin or butternut squash (1 1/2 pounds)peeled, seeded and cut into 1-inch dice; 1/4 cup honey; 2 tablespoons unsalted butter, melted; Eight 1/2-inch-thick slices of country bread; Roasted pumpkin seed oil, for brushing; 5 sage leaves; 1/4 cup pumpkin seeds; 1 Granny Smith applehalved, cored and thinly sliced; 2 tablespoons apple cider vinegar; Salt and freshly ground pepper; 1 Fuyu persimmon, peeled and finely chopped (optional)

Servings: persons

1 sugar pumpkin or butternut squash (1 1/2 pounds)peeled, seeded and cut into 1-inch dice
1/4 cup honey
2 tablespoons unsalted butter, melted
Eight 1/2-inch-thick slices of country bread
Roasted pumpkin seed oil, for brushing
5 sage leaves
1/4 cup pumpkin seeds
1 Granny Smith applehalved, cored and thinly sliced
2 tablespoons apple cider vinegar
Salt and freshly ground pepper
1 Fuyu persimmon, peeled and finely chopped (optional)

1
Preheat the oven to 375.
2
In a bowl, toss the pumpkin with the honey and the melted butter.
3
Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool.
4
Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted.
5
Brush the toasts generously with pumpkin seed oil and rub with the sage leaves.
6
Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant.
7
In a bowl, toss the apple with 1/2 tablespoon of the vinegar.
8
In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar.
9
Season both with salt and pepper.
10
Set a crouton on each plate and top with the apple slices.
11
Spoon the pumpkin salad and chopped persimmon over the apple slices.
12
Garnish with the toasted pumpkin seeds and serve.

290

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sugar pumpkin or butternut squash (1 1/2 pounds)peeled, seeded and cut into 1-inch dice, 1/4 cup honey, 2 tablespoons unsalted butter, melted, Eight 1/2-inch-thick slices of country bread, and more.

Yes, Honey Pumpkin Salad with Sage Croutons falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Honey Pumpkin Salad with Sage Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions