• 1 Sugar pumpkin (3 ½ to 4 lbs), peeled, seeded and cut into 1 ½ “ pieces
  • 1Tbsp & ¼ cup Olive Oil
  • 6 Garlic Cloves (unpeeled)
  • ¼ to ½ tsp Crushed red pepper flakes
  • Coarse salt and freshly ground black pepper
  • 2 Tbsp 1 tsp Pure Maple syrup
  • 3 Tbsp Fresh lime juice, from 2 limes
  • 1 Tbsp Dijon Mustard
  • 1 ½ pounds Arugula (2 to 3 bunches, thick stems removed), washed well and dried
  • ¼ Cup Pumpkin Seeds (pepitas), raw hulled, toasted
  • 6 oz Feta Cheese, crumbled


Preheat oven to 450F. On a rimmed baking sheet, combine pumpkin pieces with 2 tbsp oil, the garlic, crushed red pepper flakes and ½ tsp salt; season with black pepper. Toss to combine, then spread in an even layer. Roast, tossing occasionally, until pumpkin is tender, 25-30 minutes.

Remove garlic from sheet and reserve. Drizzle pumpkin with 2 tbsp maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 10-15 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 large knife. Transfer to a large bowl. Add lime juice, mustard, remaining 1 tsp maple syrup, and ½ tsp salt; season with pepper. Whisk in remaining 3 Tbsp oil until emulsified.

Add arugula and pumpkin to dressing, and toss to combine. Sprinkle salad with toasted pumpkin seeds and crumbled feta cheese, and serve immediately.