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- 1 small pumpkin or 2 butternut squash (3 to 4 pounds total), peeled, seeded, and cut into 1-1/2-inch chunks
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 5 ounce package baby arugula or torn arugula
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1/4 cup dried cherries or dried cranberries
- 1/4 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon pure maple syrup
- Salt
- Ground black pepper
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.
- Servings Per Recipe 8,
- cal. (kcal) 203,
- Fat, total (g) 14,
- sat. fat (g) 2,
- carb. (g) 19,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 8,
- pro. (g) 4,
- vit. A (IU) 12731,
- vit. C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- sodium (mg) 228,
- Potassium (mg) 728,
- calcium (mg) 81,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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