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Roasted Pumpkin & Arugula Salad with Cider Vinaigrette

Pumpkins aren't just delicious in pies and this salad is a great way to prove it.

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings


Roasted Pumpkin:

  • 1 small sugar pumpkin washed
  • 2 tablespoons olive oil separated
  • salt and pepper


  • 4 cups fresh arugula leaves
  • 1/4 cup pomegranate arils
  • 1/3 cup roughly chopped pecans
  • 1 cup cooked garbonzo beans

Cider Vinaigrette:

  • 3 tablespoons apple cider vinager
  • 1/4 cup olive oil
  • 3 tablespoons maple syrup
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper


  1. Heat oven to 400F (200C) and use a large metal spoon to scoop out the seeds and pulp of the pumpkin. (Rinse and save the seeds for roasting) Use a sharp knife to cut slices of pumpkin, about 1-inch thick.
  2. Place pumpkin slices on a foil lined baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt and roast for 20-25 minutes until fork tender.
  3. Spread the rinsed seeds out on a towel and pat dry. Toss in a bowl with olive oil and sprinkle with salt and pepper. Spread on a second baking sheet lined with foil. Roast in oven with the pumpkin for about 10 minutes, stirring halfway, until toasted and crisp.
  4. Allow the roasted pumpkin to cool a bit while you prepare the salad.


  1. Toss salad ingrdients together in a large serving dish and top with roasted pumpkin seeds and warm pumpkin slices (you can peel and/or chop into bites first, if desired).


  1. Whisk ingredients for vinaigrette in a small bowl until completely smooth and drizzle over salad or serve on the side.