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Maple roasted pumpkin salad

Serves 4 Servings
Serves 4 Servings


  • 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


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.