Roasted Pumpkin and Arugula Salad
2016-04-25 12:40:16
Serves 4
A wonder winter salad but tasty all year long.
Nutrition Facts
Serving Size
64g
Servings
4
Amount Per Serving
Calories 147
Calories from Fat 127
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 226mg
9%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
5%
Sugars 1g
Protein 2g
Vitamin A
17%
Vitamin C
13%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 squash
- Sea salt
- 4 tbsp extra-virgin olive oil
- 1 tbsp white miso
- 1/2 tsp sriracha
- 2 tbsp lemon juice
- 5 oz baby arugula
- 2 tbsp pumpkin seeds
Instructions
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Cut the top and bottom off the pumpkin using a large chef’s knife.
- Halve lengthwise and scoop out the flesh and seeds with a spoon.
- Cut the cleaned pumpkin into 1/4-inch wedges.
- In a large mixing bowl, toss the pumpkin with 2 tablespoons olive oil and 1 teaspoon salt.
- Arrange in an even layer on the baking sheet and cook in the oven for 30 to 40 minutes, turning the wedges halfway through the cooking process, until they are browned and tender.
- Meanwhile, whisk together the miso, siracha, lemon juice, and remaining oil in a large mixing bowl. Season with salt.
- Toss the arugula, cooked pumpkin, and half the pepitas with the lemon miso dressing.
- Transfer to a serving plate and top with the remaining pepitas.
- Serve the pumpkin on a platter warm or at room temperature and garnish with the cilantro.
Blue Barn Kitchen https://bluebarnkitchen.com/
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