Recipes and Cooking Roasted Pumpkin, Arugula, and Dried Cherry Salad 3.8 (17) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 18, 2012 Print Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 20 mins Roast Time: 35 mins Total Time: 55 mins Servings: 8 Yield: 1/2 cup dressing Jump to Nutrition Facts Ingredients 1 small pumpkin or 2 butternut squash (3 to 4 pounds total), peeled, seeded, and cut into 1-1/2-inch chunks 2 tablespoon olive oil ½ teaspoon salt ¼ teaspoon ground black pepper 1 5 ounce package baby arugula or torn arugula ¼ cup pumpkin seeds (pepitas), toasted ¼ cup dried cherries or dried cranberries ¼ cup olive oil 3 tablespoon white balsamic vinegar 1 tablespoon pure maple syrup Salt Ground black pepper 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. 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. Print Nutrition Facts (per serving) 203 Calories 14g Fat 19g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 203 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 10% Sodium 228mg 10% Total Carbohydrate 19g 7% Total Sugars 8g Protein 4g Vitamin C 17.7mg 89% Calcium 80.8mg 6% Iron 2.3mg 13% Potassium 728mg 15% Folate, total 48.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.