"My sister-n-law started the tradition of an annual Pumpkin Day where family and friends would bring over creative savory and sweet pumpkin dishes to share with all those who attended. One of my favorite pumpkin dishes I brought over the years was a simple salad, but combined all the flavors of fall in a bowl of leafy deliciousness. I know this will be a staple at your holiday gatherings for years to come!" - Brittany
Roasted Pumpkin Salad
- 1 3lb Pie Pumpkin, peeled and cut into cubes
- 10 oz. Arugula Salad Mix
- 1 1/2 cups Shaved Parmesan
- 1/2 cup thinly sliced red onion
- 3/4 cup candied walnuts or pecans
- 1/2 cup dried cranberries
- 1/2 cup salted pepitas
Maple Vinaigrette
- 5 tbsps olive oil
- 3 tbsps apple cider vinegar
- 2 tbsps pure maple syrup
- 3 tsp Dijon mustard
- Salt and pepper, to taste
Directions:
Pre-heat oven to 425 degrees. Toss cubed pumpkin in 1/4 cup of olive oil and sprinkle with salt and pepper. Place pumpkin on a greased baking sheet and bake in oven for 30 minutes or until tender but skin is crisp. (Don't leave in too long or otherwise the pumpkin turns mushy). Remove from oven and let cool. Prepare salad by tossing all salad ingredients in a large bowl. Top with roasted pumpkin cubes. In a small mixing bowl whisk together vinaigrette ingredients until well blended. Place dressing in a pour and serve with salad.
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