Roasted Pumpkin & Arugula Salad with Cider Vinaigrette
Pumpkins aren't just delicious in pies and this salad is a great way to prove it.
1small sugar pumpkinwashed
salt and pepper
4cupsfresh arugula leaves
1/3cuproughly chopped pecans
1cupcooked garbonzo beans
3tablespoonsapple cider vinager
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.
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.
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.
Allow the roasted pumpkin to cool a bit while you prepare the salad.
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).
Whisk ingredients for vinaigrette in a small bowl until completely smooth and drizzle over salad or serve on the side.