Description
A fresh salad combining sweet roasted pumpkin, protein-packed chickpeas, and a tangy maple lime dressing, perfect as a side or light main course.
Ingredients
- 1 small pumpkin (about 2 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil (for roasting the pumpkin)
- 1/2 teaspoon salt (for roasting the pumpkin)
- 1/4 teaspoon black pepper (for roasting the pumpkin)
- 1/4 teaspoon ground cumin (for roasting the pumpkin)
- 5 ounces arugula
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds (pepitas)
- 1/4 cup crumbled feta cheese (optional)
- 3 tablespoons olive oil (for dressing)
- 2 tablespoons lime juice
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt (for dressing)
- 1/8 teaspoon black pepper (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the cubed pumpkin with 2 tablespoons of olive oil, salt, pepper, and cumin. Spread the pumpkin in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the pumpkin is tender and slightly caramelized. Flip it halfway through for even cooking.
- While the pumpkin is roasting, prepare the dressing by whisking together 3 tablespoons of olive oil, lime juice, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- In a large salad bowl, combine the arugula, chickpeas, dried cranberries, and pumpkin seeds.
- Add the roasted pumpkin to the salad bowl, and if desired, add the feta cheese.
- Pour the maple lime dressing over the salad and toss gently to combine. Serve immediately or chill for later.
Notes
Adjust the sweetness of the dressing by varying the amount of maple syrup. Great for meal prep as flavors develop over time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American