17 Ratings
  • 5 Rating Star 9
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 2
  • 4 Rating Star 2
  • 17 Ratings

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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Ingredients

Directions

  • Preheat oven to 450°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.

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

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  • 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

203 calories, 14 g fat (2 g saturated fat, 3 g polyunsaturated fat, 9 g monounsaturated fat), 0 mg cholesterol, 228 mg sodium, 19 g carbohydrates, 2 g fiber, 8 g sugar, 4 g protein.

Reviews

17 Ratings
  • 5 Rating Star 9
  • 1 Rating Star 2
  • 2 Rating Star 2
  • 3 Rating Star 2
  • 4 Rating Star 2