Roasted Pumpkin, Arugula, & Dried Cherry Salad

Roasted pumpkin turns an ordinary salad into a very special fall treat!

📝 Ingredients

• 3 Tablespoons White Balsamic Vinegar
• 1 Tablespoon Maple Syrup
• 1/4 Cup Olive Oil
• Salt & Pepper
• 1 Small Pumpkin (About 3-4 Pounds) Peeled, Seeded, And Cut Into 1 1/2 Inch Chunks
• 2 Tablespoons Olive Oil Olive Oil
• Salt & Pepper
• 1 1/2 Pounds Fresh Arugula
• 1/4 Cup Toasted Pumpkin Seeds
• 1/4 Cup Dried Cherries or Cranberries

👨‍🍳 Instructions

1. 1Preheat oven to 450 degrees F.
2. 2Toss the pumpkin pieces with the two tablespoons...: Toss the pumpkin pieces with the two tablespoons olive oil and season with salt and pepper.
3. 3Spread the pumpkin across a foil lined baking...: Spread the pumpkin across a foil lined baking sheet and bake for about 35 minutes or until the pumpkin is tender when pierced with a fork and is beginning to brown.
4. 4Cool to room temperature.
5. 5In a small bowl whisk together the ingredients...: In a small bowl whisk together the ingredients for the dressing.
6. 6Place the arugula, pumpkin pieces, pumpkin seeds, and...: Place the arugula, pumpkin pieces, pumpkin seeds, and dried cherries in a bowl and drizzle with the dressing.
7. 7Toss gently to mix, and then divide evenly...: Toss gently to mix, and then divide evenly between four plates.