Roasted Pumpkin and Arugula Salad

My new friend roof-top-sparklers-show-Angel gave me a the biggest pumpkin to take home the other day and I have taken it as a personal mission to use every ounce of this pumpkin.  I have incorporated the darn thing in all my fall recipes and I still have some pumpkin left,  so I dusted my recipe box and found this glorious arugula-pumpkin salad recipe in there.  I am not sure where I found this little treasure, but I feel I should give credit to Martha Stewart.  I think we all should give credit to Martha Stewart even when it is not her recipe.  Just reading the recipe makes me salivate in anticipation; partnering the sweet pumpkin with the tingling flavors of arugula and peppers is, well, just genius.  Enjoy. This is what you need

  • 1/4 cup pepitas (hulled pumpkin seeds)
  • 1 pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
  • 5 tablespoons olive oil
  • 3 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 (you can use honey if you don't like maple syrup)
  • 3 tablespoons fresh lime juice (sometimes I use lemon juice or white wine  if I don't have time to go to the store)
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
  • 6 ounces feta cheese (you could opt this out if you are vegan)

This is what you do

  1. Preheat oven to 450 degrees F.  Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
  2. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.  IMPORTANT TIP:  If you tend to forget that you have things in the oven, like I do, set your timer to 10 minutes at a time so you remember to toss/flip the pumpkin- the pumpkin will burn if you forget to toss.
  3. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing every four minutes, until pumpkin is glazed, 8 to 12 minutes more; let  it cool.
  4. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; once emulsified set aside.
  5. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

This is good for 4 servings.

Posted on November 23, 2011 and filed under cooking.