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Roasted Pumpkin, Chickpea, and Arugula Salad with Maple Vinaigrette

Fall brings a bounty of flavors and colors, and nothing captures this essence quite like a roasted pumpkin salad. This Roasted Pumpkin, Chickpea, and Arugula Salad with Maple Vinaigrette is not only visually appealing but also packed with nutrients. The combination of sweet maple, earthy pumpkin, and peppery arugula makes this dish perfect for any meal. It’s warm, comforting, and full of flavor, making it a go-to salad for the season.

Why Make This Recipe

This salad is a wonderful choice for several reasons. First, it’s healthy and satisfying, offering a great mix of proteins, healthy fats, and fiber. The roasted pumpkin and chickpeas add hearty textures, while the arugula adds a crisp freshness. Second, it’s easy to prepare and requires minimal cooking skills. Lastly, the maple vinaigrette is a sweet, tangy delight that brings all the flavors together beautifully. This recipe is perfect for a nutritious lunch, a side dish for dinner, or even a charming centerpiece for a potluck.

How to Make Roasted Pumpkin, Chickpea, and Arugula Salad with Maple Vinaigrette

Ingredients

1/2 cup pumpkin, cubed
1 cup cooked chickpeas, drained and rinsed
2 tablespoons olive oil (for roasting)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
3 tablespoons olive oil (for vinaigrette)
2 tablespoons maple syrup
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
5 ounces arugula
1/4 cup dried cranberries
1/4 cup pumpkin seeds

Directions

Preheat the oven to 400°F (200°C).
In a large bowl, toss the cubed pumpkin and chickpeas with 2 tablespoons of olive oil, smoked paprika, garlic powder, and salt and pepper.
Spread the pumpkin and chickpeas in a single layer on a baking sheet.
Roast for 20-25 minutes, or until the pumpkin is tender and slightly caramelized, flipping halfway through.
While the pumpkin and chickpeas are roasting, prepare the maple vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil, maple syrup, apple cider vinegar, Dijon mustard, minced garlic, salt, and pepper.
In a large bowl, combine the arugula, roasted pumpkin and chickpeas, dried cranberries, and pumpkin seeds.
Drizzle the maple vinaigrette over the salad and toss gently to combine.
Serve immediately.

How to Serve Roasted Pumpkin, Chickpea, and Arugula Salad with Maple Vinaigrette

Serve this salad warm, right after tossing it with the vinaigrette. It’s lovely on its own or as a side dish to roasted meats or grilled fish. You can also add crumbled feta cheese or goat cheese for extra richness.

How to Store Roasted Pumpkin, Chickpea, and Arugula Salad with Maple Vinaigrette

If you have leftovers, store the salad (without the vinaigrette) in an airtight container in the fridge for up to 2 days. Keep the vinaigrette separate until you’re ready to eat. This will help maintain the crispness of the arugula.

Tips to Make Roasted Pumpkin, Chickpea, and Arugula Salad with Maple Vinaigrette

You can roast the pumpkin and chickpeas ahead of time and keep them in the fridge.
Use fresh pumpkin for the best flavor, but canned pumpkin can work in a pinch.
Adjust the sweetness of the vinaigrette by adding more or less maple syrup according to your taste.

Variation

For a twist on this recipe, you can try adding different greens, like spinach or kale. You can also substitute the chickpeas with black beans or add cheese for extra flavor.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Canned pumpkin has a different texture than fresh pumpkin and won’t work perfectly for roasting, but you can use it in other recipes like soups or pies.

Can I make this salad vegan?

Yes! This salad is naturally vegan since it does not contain any animal products.

How can I make this salad gluten-free?

This salad is gluten-free as it is. Just ensure that the ingredients you use are certified gluten-free, especially the Dijon mustard.