Maple Roasted Pumpkin Salad

Langkah-langkah

1. If you have raw pepitas, you'll roast them. If your pepitas are already roasted, skip this step. Preheat the oven to 450°F. Spread the pepitas on a large rimmed baking sheet; toast in the oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
2. On a large, rimmed baking sheet, toss the pumpkin with the olive oil, garlic, red pepper, salt and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
3. Remove the garlic cloves from the sheet pan; set aside. Drizzle the pumpkin with the maple syrup; toss to coat. Return to the oven and continue roasting, tossing occasionally, until the pumpkin is glazed, 5 to 10 minutes more; let cool.
4. Meanwhile, cut off the root ends of the roasted garlic cloves; squeeze out the garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add the lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add the olive oil in a steady stream.
5. Add the arugula to the bowl and toss to combine. Sprinkle in roasted pumpkin, toasted pepitas and feta cheese. Serve!