Maple Roasted Pumpkin Salad

Maple Roasted Pumpkin Salad (Adapted from Body and Soul)

1 sugar pumpkin, peeled, seeded, and cut in 1 1/2" chunks
5 tablespoons olive oil, divided
6 un-peeled garlic cloves
1/2 teaspoon red pepper flakes
salt and fresh ground black pepper
2 tablespoons plus 1 teaspoon pure maple syrup
1 tablespoons fresh lime juice
1 tablespoon Dijon mustard
10 ounces baby spinach
10 ounces arugula
6 ounces feta cheese
1/4 cup pepitas, toasted

Preheat oven to 450 degrees.

In a medium bowl, add pumpkin pieces and toss with 2 tablespoons oil, garlic, red pepper - season with salt and pepper to taste. Scoop the mixture onto a large baking sheet and spread to an even layer - roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.

Carefully remove garlic cloves from the baking sheet and set aside. Drizzle pumpkin mixture with 2 tablespoons maple syrup and toss well to coat. Return to the oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more. Remove and set aside to cool.

Meanwhile, squeeze out the garlic from their peels and mash to a paste. Place in a large bowl and whisk in lime juice, mustard and remaining maple syrup - season to taste with salt and pepper. Drizzle oil in a steady stream while whisking constantly.

Add spinach, arugula and tender pumpkin - toss gently to combine. Serve with a sprinkles of the crumbled feta and toasted pepitas.

Makes about 4 servings.

Just found the recipe? Click here to see where we talked about it!