Arugula with Maple-Roasted Pumpkin Recipe

Name: Arugula with Maple-Roasted Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut into 1 1/2-inch pieces; 1/4 cup plus 1 tablespoon olive oil; 6 garlic cloves (unpeeled); 1/4 to 1/2 teaspoon crushed red pepper flakes; Coarse salt and freshly ground black pepper; 2 tablespoons plus 1 teaspoon pure maple syrup; 3 tablespoons fresh lime juice (from 2 limes); 1 tablespoon Dijon mustard; 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed well and dried; 1/4 cup raw hulled pumpkin seeds (pepitas), toasted (page 57); 6 ounces feta cheese, crumbled

Servings: persons

1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1/4 cup plus 1 tablespoon olive oil
6 garlic cloves (unpeeled)
1/4 to 1/2 teaspoon crushed red pepper flakes
Coarse salt and freshly ground black pepper
2 tablespoons plus 1 teaspoon pure maple syrup
3 tablespoons fresh lime juice (from 2 limes)
1 tablespoon Dijon mustard
1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed well and dried
1/4 cup raw hulled pumpkin seeds (pepitas), toasted (page 57)
6 ounces feta cheese, crumbled

1
Preheat oven to 450F.
2
On a rimmed baking sheet, combine pumpkin pieces with 2 tablespoons oil, the garlic, crushed red pepper flakes, and 1/2 teaspoon salt; season with black pepper.
3
Toss to combine, then spread in an even layer.
4
Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
5
Remove garlic from sheet and reserve.
6
Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat.
7
Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 10 to 15 minutes more; let cool.
8
Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a large knife.
9
Transfer to a large bowl.
10
Add lime juice, mustard, remaining 1 teaspoon maple syrup, and 1/2 teaspoon salt; season with pepper.
11
Whisk in remaining 3 tablespoons oil until emulsifi ed.
12
Add arugula and pumpkin to dressing, and toss to combine.
13
Sprinkle salad with toasted pumpkin seeds and crumbled feta cheese, and serve immediately.
14
(Per Serving)
15
Calories: 515
16
Saturated Fat: 10g
17
Unsaturated Fat: 17g
18
Cholesterol: 38mg
19
Carbohydrates: 46g
20
Protein: 17.4g
21
Sodium: 979mg
22
Fiber: 5.2g

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut into 1 1/2-inch pieces, 1/4 cup plus 1 tablespoon olive oil, 6 garlic cloves (unpeeled), 1/4 to 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Arugula with Maple-Roasted Pumpkin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Arugula with Maple-Roasted Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions