• 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
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Ingredients

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Directions

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  • 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.

Nutrition Facts

203 calories; 14 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 0 mg cholesterol; 228 mg sodium. 728 mg potassium; 19 g carbohydrates; 2 g fiber; 8 g sugar; 4 g protein; 0 g trans fatty acid; 12731 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;

Reviews

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