Reviews Add Rating & Review 28 Ratings 5 star values: 4 4 star values: 7 3 star values: 12 2 star values: 2 1 star values: 3
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Gallery Maple Roasted Pumpkin Salad Credit: Kate Sears Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Maple Roasted Pumpkin Salad Credit: Kate Sears
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Gallery
Maple Roasted Pumpkin Salad Credit: Kate Sears
Maple Roasted Pumpkin Salad
Credit: Kate Sears
Maple Roasted Pumpkin Salad
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 4
Recipe Summary
prep: 25 mins total: 1 hr 15 mins
Servings: 4
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Servings: 4
4
Ingredients
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
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.
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.
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.
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.
Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
Reviews
Add Rating & Review 28 Ratings 5 star values: 4 4 star values: 7 3 star values: 12 2 star values: 2 1 star values: 3
Reviews
Add Rating & Review 28 Ratings 5 star values: 4 4 star values: 7 3 star values: 12 2 star values: 2 1 star values: 3
Add Rating & Review
28 Ratings 5 star values: 4 4 star values: 7 3 star values: 12 2 star values: 2 1 star values: 3
28 Ratings 5 star values: 4 4 star values: 7 3 star values: 12 2 star values: 2 1 star values: 3
28 Ratings 5 star values: 4 4 star values: 7 3 star values: 12 2 star values: 2 1 star values: 3
5 star values: 4 4 star values: 7 3 star values: 12 2 star values: 2 1 star values: 3
All Reviews for Maple Roasted Pumpkin Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Maple Roasted Pumpkin Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
