Roasted Pumpkin, Arugula, and Dried Cherry Salad
Ingredients
Directions
Ingredients
- 1 small pumpkin or 2 butternut squash (3 to 4 pounds total), peeled, seeded, and cut into 1-1/2-inch chunks (I used butternut squash)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 5 ounce package baby arugula or torn arugula
- 1/4 cup pumpkin seeds (pepitas), toasted
- 1/4 cup dried cherries or dried cranberries
- 1/4 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon pure maple syrup
- Salt
- Ground black pepper
Directions
- Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine pumpkin chunks, the 2 tablespoons olive oil, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper; toss to combine. Spread in the prepared baking pan. Roast about 35 minutes or until the pumpkin is tender. Cool to room temperature.
- Meanwhile, arrange arugula on a large serving platter or bowl. Top with cooled pumpkin, pumpkin seeds, and dried cherries.
- For dressing, in a small bowl whisk together the 1/4 cup olive oil, the vinegar, and maple syrup. Season to taste with additional salt and pepper. Drizzle dressing evenly over the salad. Toss gently to mix.