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.
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.
Meanwhile, arrange arugula on a large serving platter or bowl. Top with cooled pumpkin, pumpkin seeds, and dried cherries.
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.