Roasted Pumpkin, Arugula, and Dried Cherry Salad
small pumpkin or 2 butternut squash (3 to 4 pounds total), peeled, seeded, and cut into 1-1/2-inch chunks
tablespoons olive oil
teaspoon ground black pepper
5 ounce package baby arugula or torn arugula
cup pumpkin seeds (pepitas), toasted
cup dried cherries or dried cranberries
cup olive oil
tablespoons white balsamic vinegar
tablespoon pure maple syrup
Ground black pepper
- 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.
Nutrition Facts(Roasted Pumpkin, Arugula, and Dried Cherry Salad)
- Per serving:
- 203 kcal cal.,
- 14 g fat
- (2 g sat. fat,
- 3 g polyunsaturated fat,
- 9 g monounsatured fat),
- 228 mg sodium,
- 19 g carb.,
- 2 g fiber,
- 8 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet