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Maple syrup
heightens the sweetness of the pumpkin...
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¼
cup |
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pepitas (hulled pumpkin seeds) |
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One
3½ to 4 lb. |
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sugar pumpkin, peeled, seeded and cut
into 1½-inch chunks |
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5
Tbs |
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olive oil, divided |
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6
cloves |
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garlic, unpeeled |
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¼ to
½ tsp |
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red
pepper flakes |
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coarse salt and black pepper |
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2
Tbs + 1 tsp. |
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pure
maple syrup, divided |
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3
Tbs |
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fresh lime juice |
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1
Tbs |
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dijon mustard |
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1½
lbs |
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arugula (2 to 3 bunches, thick stems
removed), washed and dried (or other
favorite greens) |
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6
ounces |
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feta
cheese |
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1 |
Preheat oven
to 450°F. 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. |
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2 |
On a large,
rimmed baking sheet, toss pumpkin with 2 T. oil,
garlic, red pepper, salt and black pepper.
Roast, tossing occasionally, until pumpkin is
tender, 25 to 30 minutes. |
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3 |
Remove
garlic cloves from sheet pan; set aside. Drizzle
pumpkin with 2 T. maple syrup; toss to coat.
Return to oven and continue roasting, tossing
occasionally, until pumpkin is glazed, 5 to 10
minutes more; let cool. |
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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. |
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5 |
Add arugula
and pumpkin and toss to combine. Serve salad
sprinkled with toasted pepitas and crumbled feta
cheese. |
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Servings: 4
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Cooking Tips |
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*Bags of washed
arugula can be found at Trader Joes.
**Try subbing butternut squash and pecans for the
pumpkin and pepitas. |
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Recipe Source |
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Adapted from Martha Stewart |
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