Prep Time: 15 mins | Cook Time: 30 mins | Serves: 6-10
INGREDIENTS:
Salad:
- 1 med pumpkin (approx 2lbs)
- 1 tbsp extra virgin olive oil
- pinch of fine salt
- 5 cups arugula
- 1 cup arils from a pomegranate (can substitute dried cherries or cranberries)
- ⅓ cup walnuts, chopped
- ¾ cup crumbled feta cheese
- Maple-balsamic vinaigrette:
- 3 tbsp extra virgin olive oil
- 1 ½ tbsp balsamic vinegar
- 2 tsp maple syrup
DIRECTIONS:
Preheat the oven to 350 degrees Fahrenheit. Halve the pumpkin and remove the seeds.
Cut wedges of the flesh of the pumpkin. Brush the flesh of the pumpkin with oil to lock in moisture and help the edges caramelize and sprinkle with a little salt. Place wedges on a parchment-lined baking sheet. Bake for approximately 20 minutes. You’ll know it’s done when it’s tender when pierced with a fork. Let the pumpkin cool slightly before handling
In a medium skillet over medium-low heat, toast the walnuts, stirring frequently, until they are fragrant and lightly golden on the edges, about 3 to 5 minutes. Remove from heat.
To prepare the dressing: In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard and salt. Season generously with black pepper, to taste.
Once the roasted pumpkin wedges have cooled for a few minutes, combine the arugula, pomegranate, walnuts, crumbled feta and pumpkin in a large serving bowl.
Drizzle in the dressing and gently toss to combine. Serve promptly.
