Honey Roasted Pumpkin Salad

Baby in a pumpkin

Pie pumpkins aren’t just for pie — they make a sweet addition to this salad too.

1 pie pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2″ chunks
5 tablespoons olive or coconut oil
6 cloves garlic, unpeeled
1/4 to 1/2 teaspoons red pepper flakes
Sea salt and black pepper, to taste
2 tablespoons plus 1 teaspoon raw honey
3 tablespoons lime juice, fresh
1 tablespoon Dijon mustard
1 1/2 pounds arugula, stems removed
6 ounces feta cheese

Preheat oven to 450 F. On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons olive oil, garlic, red pepper flakes, salt, and pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes. Remove garlic cloves from pan; set aside to cool. Drizzle pumpkin with 2 tablespoons honey and toss to coat evenly. Return to oven and continue roasting until pumpkin is glazed, 5 to 10 minutes more.

Meanwhile, cut one end of each garlic clove and squeeze garlic into a mixing bowl. Mash into a paste with the side of a knife. Add lime juice, mustard, 1 tsp honey, salt, and pepper. Stirring constantly, add remaining olive oil (3 tablespoons) in a steady stream; set aside.

Add arugula and pumpkin, and toss to combine. Serve salad sprinkled with crumbled feta.

We thank Annie McHale for this recipe.

Have you tried this recipe? Tell us how it turned out!

Pumpkin Pie Filling

pumpkin-sugar pie

Pumpkin pie from scratch is surprisingly easy: just roast a pie pumpkin (or any sweet squash), scoop out the flesh, and mix it with coconut milk and spices. The coconut milk gives the pie filling a smooth, custard-like texture. So yummy!

9″ pie pan
Pie crust
2 cups pumpkin (1 can organic pumpkin pie filling or 2 cups fresh cooked pumpkin, roasted or steamed)
1 cup organic light coconut milk
3/4 cup sugar (brown, white, or mixed)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg, freshly grated
Pinch of clove

Preheat oven to 425 F. Mix all ingredients well in a large mixing bowl. Pour into uncooked pie crust. Place in oven and immediately turn down to 375 F. Bake approximately 50 minutes or until custard filling is nearly set. Remove from oven and let cool completely.

We thank Kate McDermott of The Art of the Pie for this recipe.

Have you tried this recipe? Tell us how it turned out!