Maple Roasted Pumpkin Salad

Name: Maple Roasted Pumpkin Salad
Total time: 70 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: ¼ cup pepitas ((hulled pumpkin seeds)); One 3½ to 4 pound sugar pumpkin (pie pumpkin), (peeled/seeded and cut into 1½-inch chunks); 2 tablespoons olive oil; 6 cloves garlic, (unpeeled); ¼ to ½ teaspoon red pepper flakes; kosher salt and freshly ground black pepper; 2 tablespoons maple syrup; 1½ pounds arugula, (washed and dried); 6 ounces feta cheese, (crumbled or cut into chunks); roasted garlic cloves ((from roasting with the pumpkin)); 3 tablespoons freshly squeezed lime juice; 1 tablespoon Dijon mustard; 1 teaspoon maple syrup; kosher salt and freshly ground black pepper; 3 tablespoons olive oil

Perfect fall salad recipe!

⏱️ 70 menit 🔪 Persiapan: 30 menit 🔥 Masak: 40 menit 📊 Sedang 👁️ 44 dilihat

👨‍🍳 Mulai Masak

Foto: RecipeGirl

Bahan-bahan

4 porsi

¼ cup pepitas ((hulled pumpkin seeds))
One 3½ to 4 pound sugar pumpkin (pie pumpkin), (peeled/seeded and cut into 1½-inch chunks)
2 tablespoons olive oil
6 cloves garlic, (unpeeled)
¼ to ½ teaspoon red pepper flakes
kosher salt and freshly ground black pepper
2 tablespoons maple syrup
1½ pounds arugula, (washed and dried)
6 ounces feta cheese, (crumbled or cut into chunks)
roasted garlic cloves ((from roasting with the pumpkin))
3 tablespoons freshly squeezed lime juice
1 tablespoon Dijon mustard
1 teaspoon maple syrup
kosher salt and freshly ground black pepper
3 tablespoons olive oil

Langkah-langkah

If you have raw pepitas, you'll roast them. If your pepitas are already roasted, skip this step. Preheat the oven to 450°F. Spread the pepitas on a large rimmed baking sheet; toast in the oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
On a large, rimmed baking sheet, toss the pumpkin with the olive oil, garlic, red pepper, salt and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
Remove the garlic cloves from the sheet pan; set aside. Drizzle the pumpkin with the maple syrup; toss to coat. Return to the oven and continue roasting, tossing occasionally, until the pumpkin is glazed, 5 to 10 minutes more; let cool.
Meanwhile, cut off the root ends of the roasted garlic cloves; squeeze out the garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add the lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add the olive oil in a steady stream.
Add the arugula to the bowl and toss to combine. Sprinkle in roasted pumpkin, toasted pepitas and feta cheese. Serve!