Roasted garlic serves as the base of the salad dressing. The allium not only adds depth of flavor but can also help lower cholesterol. Pumpkin is rich in potassium, fiber, and vitamin C.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 450°F. On a rimmed baking sheet, combine pumpkin pieces with 2 tablespoons oil, the garlic, crushed red pepper flakes, and 1/2 teaspoon salt; season with black pepper. Toss to combine, then spread in an even layer. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
Step 2
Remove garlic from sheet and reserve. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 10 to 15 minutes more; let cool.
Step 3
Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a large knife. Transfer to a large bowl. Add lime juice, mustard, remaining 1 teaspoon maple syrup, and 1/2 teaspoon salt; season with pepper. Whisk in remaining 3 tablespoons oil until emulsifi ed.
Step 4
Add arugula and pumpkin to dressing, and toss to combine. Sprinkle salad with toasted pumpkin seeds and crumbled feta cheese, and serve immediately.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 515
Step 7
Saturated Fat: 10g
Step 8
Unsaturated Fat: 17g
Step 9
Cholesterol: 38mg
Step 10
Carbohydrates: 46g
Step 11
Protein: 17.4g
Step 12
Sodium: 979mg
Step 13
Fiber: 5.2g
