Arugula Pumpkin Salad

Tom Wigginton • October 23, 2012

1 sugar pumpkin, peeled, seeded and cut into 1 inch pieces
1/4 cup plus 1 tbs olive oil
6 garlic cloves, unpeeled
1/4 to 1/2 tsp crushed red pepper flakes
2 tbs plus 1 tsp pure maple syrup
3 tbs fresh lime juice
1 tbs Dijon mustard
2-3 bunches of Arugula, washed and stems removed
1/4 cup pumpkin seeds, toasted
6 oz feta cheese crumbled


Preheat oven to 450 degrees. On baking sheet combine pumpkin, 2 tbs oil, garlic, pepper flakes, 1/2 tsp salt, season with black pepper. Toss to combine, spread evenly. Bake until tender 25-30 minutes. Remove garlic from baking sheet. Drizzle pumpkin with 2 tbs maple syrup. Return to oven tossing occasionally until pumpkin is glazed about 10-15 minutes. Let cool. Meanwhile take garlic cut off ends and mash to a paste. Transfer to a large bowl, add lime juice, mustard, 1 tsp maple syrup and 1/2 tsp salt, season with pepper. Whisk in remaining oil until emulsified. Add Arugula and pumpkin, toss with dressing, top with pumpkin seeds and feta. Serve immediately.

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