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Maple Roasted Pumpkin Salad

Maple Roasted Pumpkin Salad

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.

Body+Soul, 2007 http://www.marthastewart.com/131064/maple-roasted-pumpkin-salad
3.333335
Rated
66.6667100(12)12
  • Prep Time 25 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 4

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.

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