Rating: 4 stars
17 Ratings
  • 5 star values: 9
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 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.

Source: Better Homes and Gardens

Gallery

Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
roast:
35 mins
total:
55 mins
Servings:
8
Yield:
1/2 cup dressing
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

203 calories; fat 14g; saturated fat 2g; carbohydrates 19g; mono fat 9g; poly fat 3g; insoluble fiber 2g; sugars 8g; protein 4g; vitamin a 12730.6IU; vitamin c 17.7mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.4mg; vitamin b6 0.1mg; folate 48.4mcg; sodium 228mg; potassium 728mg; calcium 80.8mg; iron 2.3mg.
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