Maple Roasted Pumpkin Salad

Photo: Kate Sears
Prep Time:
25 mins
Total Time:
1 hrs 15 mins

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.


  • 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


  1. 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.

  2. 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.

  3. 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.

  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.

  5. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

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