Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
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|Serving Size: 1 Serving (2834g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 726 (75%)|
|Amt Per Serving||% DV|
|Total Fat 80.7g||108 %|
|Saturated Fat 46.5g||233 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 227.7mg||70 %|
|Sodium 2359.5mg||81 %|
|Potassium 597.9mg||16 %|
|Total Carbohydrate 34.3g||10 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 31.6g|
|Protein 35.2g||50 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 972
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