wholeliving

Maple Roasted Pumpkin Salad

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
Body+Soul, 2007
  • Prep Time 25 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 4
Add to Shopping List

Ingredients

  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
  • 5 tablespoons olive oil
  • 6 garlic cloves, unpeeled
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Coarse salt and black pepper
  • 2 tablespoons plus 1 teaspoon pure maple syrup
  • 3 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
  • 6 ounces feta cheese

Directions

  1. Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.

  2. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.

  3. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.

  4. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.

  5. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

Recipe Reviews

Reviews (3)

  • 23 Oct, 2009

    Where are the directions for roasting the garlic?

  • 24 Nov, 2008

    I made this salad for a pot luck. Everyone loved it! The one down side is it took a long time to cut up the pumpkin. Also, I used pancake syrup instead of spending the $$ for maple syrup. Tasted great to me! I will definitely make this again.

  • 2 Sep, 2008

    This salad is delicious... the sweetness of the pumpkin and the saltines of the feta are an amazing combination!