Spiced Pumpkin Salad

A light salad that incorporates the bounty of the fall, Spiced Pumpkin Salad brings fresh arugula, roasted pumpkin, radishes and sweet red pepper to new heights with a touch of cayenne and olive oil for a salad that is refreshing and comforting all at the same time.


Ingredients
1
pumpkin (about 1.5 lbs)
4
cups
packed arugula
1
radish, thinly sliced
1
sweet red pepper, diced
1
teaspoon
cayenne
3
tablespoons
Olive Oil
*
sea salt and pepper to taste
Directions
Preheat the oven to 400ºF. Line baking sheet with aluminum foil.
Line baking sheet with aluminum foil.
Cut top off of pumpkin and slice in half. Scoop out seeds and membranes. Brush inside and outside of halves with 1 tablespoon olive oil.
Cut each half into 1-inch slices. Add slices to baking sheet and sprinkle with coarse sea salt and fresh cracked black pepper.
Roast pumpkin on middle rack for 30 minutes, flipping half way through. Allow to cool slightly.
Remove skin from pumpkin and cut in small cubes. Set aside until room temperature.
Wash and pat dry arugula. Tear into small, bite sized pieces. Transfer to large salad bowl.
Add radish, red pepper and pumpkin.
Mix olive oil, cayenne pepper, 1 teaspoon sea salt and 1/2 teaspoon fresh cracked black pepper.
Dress salad ensuring that each leaf and vegetable is covered. Taste a leaf and make sure it is well salted. Adjust to taste.

The base number of servings for this recipe is 4
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