Name: Roasted Pumpkin Salad with Orange Dressing
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1 medium pie pumpkin or butternut squash (about 3 pounds) -; 1/4 cup plus 6 tablespoons olive oil, divided -; 1/4 cup plus 2 tablespoons honey, divided -; 3/4 teaspoon salt, divided -; 1/4 teaspoon pepper, divided -; 1/2 cup orange juice -; 1/4 cup balsamic vinegar -; 1 tablespoon chopped shallot -; 1 garlic clove, minced -; 2 teaspoons grated orange zest -; 1 pound fresh arugula or baby spinach -; 1 cup dried apricots, thinly sliced -; 1 cup dried cranberries -; 1 package (5.3 ounces) fresh goat cheese, crumbled -

Roasted Pumpkin Salad with Orange Dressing

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Pumpkin Salad with Orange Dressing

1. 1 medium pie pumpkin or butternut squash (about 3 pounds) -

2. 1/4 cup plus 6 tablespoons olive oil, divided -

3. 1/4 cup plus 2 tablespoons honey, divided -

4. 3/4 teaspoon salt, divided -

5. 1/4 teaspoon pepper, divided -

6. 1/2 cup orange juice -

7. 1/4 cup balsamic vinegar -

8. 1 tablespoon chopped shallot -

9. 1 garlic clove, minced -

10. 2 teaspoons grated orange zest -

11. 1 pound fresh arugula or baby spinach -

12. 1 cup dried apricots, thinly sliced -

13. 1 cup dried cranberries -

14. 1 package (5.3 ounces) fresh goat cheese, crumbled -

How to cook deliciously - Roasted Pumpkin Salad with Orange Dressing

1. Stage

Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes.

2. Stage

Place seeds on a baking sheet; bake until golden brown, 8-10 minutes.

3. Stage

Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.

4. Stage

In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.