Maple Roasted Pumpkin Salad Recipes

MAPLE ROASTED PUMPKIN SALAD

Maple Roasted Pumpkin Salad image

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 11

Ingredients

1/4 cup pepitas (hulled pumpkin seeds)
1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
5 tablespoons olive oil
6 garlic cloves, unpeeled
1/4 to 1/2 teaspoon red pepper flakes
Coarse salt and black pepper
2 tablespoons plus 1 teaspoon pure maple syrup
3 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
6 ounces feta cheese

Steps:

Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

Nutrition Facts : Calories 478 g, Fat 31 g, Fiber 5 g, Protein 16 g

ROASTED PUMPKIN & FENNEL SALAD WITH GOAT CHEESE & MAPLE

Roasted Pumpkin & Fennel Salad With Goat Cheese & Maple image

This is a fantasatic salad - So delicious!! I just love it, it makes a full meal when served with grilled boneless, skinless chicken!!

Provided by Chef mariajane

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 teaspoons Dijon mustard
2 whole garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white wine
3/4 cup maple syrup
1 1/4 cups olive oil
2 cups cubed pumpkin
1/2 fennel bulb, sliced (fronds removed)
4 cups mixed salad greens
4 ounces goat cheese, crumbled
1/2 cup toasted pumpkin seeds

Steps:

VINAIGRETTE:.
Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,
SALAD:.
Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.
Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.
TOASTED PUMPKIN SEEDS:.
Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.
Let cool, then eat like a sunflower seed, or whole.
VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.

Nutrition Facts : Calories 991.4, Fat 84.2, SaturatedFat 16.7, Cholesterol 22.4, Sodium 346.1, Carbohydrate 51.4, Fiber 2, Sugar 37.8, Protein 11.5

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If you have raw pepitas, you'll roast them. If your pepitas are already roasted, skip this step. Preheat the oven to 450°F. Spread the pepitas on a large rimmed baking sheet; toast in the oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
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