Description
A warm, comforting salad combining roasted pumpkin, chickpeas, and peppery arugula, dressed with a sweet 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
Instructions
- 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.
Notes
For extra richness, consider adding crumbled feta cheese or goat cheese. This salad is naturally vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American