Roasted Pumpkin, Arugula, and Dried Cherry Salad

If you haven't tried roasting pumpkin yet, prepare to be hooked on a new roasted vegetable. Here, we add it for hearty flavor to a fresh salad recipe of arugula, dried fruit, and a sprinkling of pumpkin seeds for extra pumpkin flavor.

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4.0 by 16 people

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  • Makes: 8 servings
  • Makes: 1/2 cup dressing
  • Prep: 20 mins
  • Roast: 35 mins 450°F

Roasted Pumpkin, Arugula, and Dried Cherry Salad

Directions

  1. Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine pumpkin chunks, the 2 tablespoons olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper; toss to combine. Spread in the prepared baking pan. Roast about 35 minutes or until the pumpkin is tender. Cool to room temperature.
  2. Meanwhile, arrange arugula on a large serving platter or bowl. Top with cooled pumpkin, pumpkin seeds, and dried cherries.
  3. For dressing, in a small bowl whisk together the 1/4 cup olive oil, the vinegar, and maple syrup. Season to taste with additional salt and pepper. Drizzle dressing evenly over the salad. Toss gently to mix.
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Nutrition Facts (Roasted Pumpkin, Arugula, and Dried Cherry Salad)

  • Per serving:
  • 203 kcal ,
  • 14 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 9 g monounsaturated fat ),
  • 0 mg chol. ,
  • 228 mg sodium ,
  • 19 g carb. ,
  • 2 g fiber ,
  • 8 g sugar ,
  • 4 g pro.

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