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Roasted Pumpkin, Arugula, & Dried Cherry Salad Recipe

Roasted pumpkin turns an ordinary salad into a very special fall treat!
Roasted Pumpkin, Arugula, & Dried Cherry Salad
Recipe Ingredients

  • 1 Small Pumpkin (About 3-4 Pounds) Peeled, Seeded, And Cut Into 1 1/2 Inch Chunks
  • 2 Tablespoons Olive Oil Olive Oil
  • Salt & Pepper
  • 1 1/2 Pounds Fresh Arugula
  • 1/4 Cup Toasted Pumpkin Seeds
  • 1/4 Cup Dried Cherries or Cranberries

Dressing:

  1. 3 Tablespoons White Balsamic Vinegar
  2. 1 Tablespoon Maple Syrup
  3. 1/4 Cup Olive Oil
  4. Salt & Pepper
Recipe Method

  1. Preheat oven to 450 degrees F.
  2. Toss the pumpkin pieces with the two tablespoons olive oil and season with salt and pepper.
  3. Spread the pumpkin across a foil lined baking sheet and bake for about 35 minutes or until the pumpkin is tender when pierced with a fork and is beginning to brown.
  4. Cool to room temperature.
  5. In a small bowl whisk together the ingredients for the dressing.
  6. Place the arugula, pumpkin pieces, pumpkin seeds, and dried cherries in a bowl and drizzle with the dressing.
  7. Toss gently to mix, and then divide evenly between four plates.

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