• 28 Ratings

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

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Kate Sears

Recipe Summary

prep:
25 mins
total:
1 hr 15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews

28 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 3