Food & Cooking Recipes Salad Recipes Maple Roasted Pumpkin Salad 3.3 (28) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Kate Sears Prep Time: 25 mins Total Time: 1 hrs 15 mins Servings: 4 Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick. Ingredients ¼ cup pepitas (hulled pumpkin seeds) 1 sugar pumpkin (3 ½ to 4 pounds), peeled, seeded, and cut in 1 ½-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 ½ 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. Rate it Print