Ingredients
- 1/4 cup pepitas (hulled pumpkin seeds)
- 1 cup sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
- 5 tablespoon olive oil
- 6 tablespoon garlic cloves, unpeeled
- 1/4 tablespoon to 1/2 teaspoon red pepper flakes
- 2 tablespoon plus 1 teaspoon pure maple syrup
- 3 tablespoon fresh lime juice
- 1 tablespoon dijon mustard
- 1 1/2 pound arugula (2 to 3 bunches, thick stems removed), washed and dried
- 6 ounce feta cheese
Preparation
Baking 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.