Arugula With Maple Roasted Pumpkin Recipes
ARUGULA WITH MAPLE-ROASTED PUMPKIN
Roasted garlic serves as the base of the salad dressing. The allium not only adds depth of flavor but can also help lower cholesterol. Pumpkin is rich in potassium, fiber, and vitamin C.
Yield serves 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F. 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. Toss to combine, then spread in an even layer. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
- Remove garlic from sheet and reserve. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 10 to 15 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 large knife. Transfer to a large bowl. Add lime juice, mustard, remaining 1 teaspoon maple syrup, and 1/2 teaspoon salt; season with pepper. Whisk in remaining 3 tablespoons oil until emulsifi ed.
- Add arugula and pumpkin to dressing, and toss to combine. Sprinkle salad with toasted pumpkin seeds and crumbled feta cheese, and serve immediately.
- (Per Serving)
- Calories: 515
- Saturated Fat: 10g
- Unsaturated Fat: 17g
- Cholesterol: 38mg
- Carbohydrates: 46g
- Protein: 17.4g
- Sodium: 979mg
- Fiber: 5.2g
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