This Maple Roasted Pumpkin Salad brings together the sweet, savory, and spicy flavors of roasted pumpkin, maple syrup, and pepper flakes. Paired with arugula and crumbled feta, it creates a nutrient-rich and satisfying salad that’s perfect for any season. The added crunch from pepitas elevates this dish to a wholesome and flavorful meal.
Maple Roasted Pumpkin Salad
Course: SaladsCuisine: American6
servings20
minutes35
minutes330
kcalIngredients
1/4 cup pepitas (hulled pumpkin seeds)
1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut into 1 1/2-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 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
6 ounces feta cheese, crumbled
Directions
- Prepare the pumpkin: Preheat your oven to 400°F (200°C). Toss the pumpkin chunks with 3 tablespoons olive oil, garlic cloves, red pepper flakes, salt, and pepper on a baking sheet. Roast for 30-35 minutes until golden and tender, flipping halfway through.
- Toast the pepitas: In a small pan over medium heat, toast the pepitas until lightly browned and fragrant, about 3-5 minutes. Set aside.
- Make the dressing: In a small bowl, whisk together the maple syrup, lime juice, Dijon mustard, and remaining 2 tablespoons of olive oil. Season with salt and pepper to taste.
- Assemble the salad: In a large bowl, toss the arugula with the roasted pumpkin and garlic. Drizzle the dressing over the salad and gently mix to coat. Sprinkle the toasted pepitas and crumbled feta on top.
- Serve: Serve immediately, garnished with additional pepper flakes if desired.
This Maple Roasted Pumpkin Salad is an excellent combination of sweet, tangy, and savory, making it a delicious and nutritious choice for lunch or dinner. The crisp arugula, creamy feta, and crunchy pepitas complement the roasted pumpkin perfectly.
