What's October without pumpkins? Although you probably pick up pumpkins for fall decor or to make some spooky jack-o'lanterns, you might be forgetting that there are tons of savory and delicious pumpkin recipes to make too!
Roasted pumpkin, dried cranberries, and a super simple dressing makes this seasonal salad a perfect meal for an easy weekend meal or to bring to an upcoming holiday party.
1 Medium Butternut Squash or Pumpkin (about 3lbs)
10 oz. Fresh Arugula or 1lb Fresh baby Spinach
1 Cup Dried Apricots, Thinly Sliced
1 Cup Dried Cranberries
1 Package (5.3 oz.) Fresh Goat Cheese, Crumbled
1 Garlic Clove, Minced
1 Tablespoon Chopped Shallot
2 Teaspoons Orange Zest
1/4 Cup Balsamic Vinegar
1/2 Cup Orange Juice
6 Tablespoons Honey
Salt & Pepper
- Preheat oven to 350 degrees. Peel and cut pumpkin (or squash) into 1-inch cubes, keeping the seeds. Place pumpkin cubes in a large bowl and toss with 1/4 cup Olive Oil, 1/4 cup Honey, 1/2 Teaspoon salt, and 1/8 Teaspoon Pepper. Place season pumpkin cubes on a greased baking pan and bake for 30-35 minutes or until tender.
- Clean the seeds and place the cleaned seeds on a second baking sheet. Lightly drizzle olive oil and salt over top, and bake until golden brown (8-10 minutes.)
- Combine Orange Juice, Balsamic Vinegar, Shallot, Garlic, Orange Zest, and the remaining 2 Tablespoons of Honey into a saucepan. Bring to a boil and cook until the liquid is reduced by half. Strain the liquid into a small bowl and then begin to gradually whisk in 6 Tablespoons of Olive Oil, 1/4 Teaspoon Salt, and 1/8 Teaspoon Pepper until blended.
- In a large bowl, combine Arugula, Apricots, Cranberries, and Roasted Pumpkin cubes. Sprinkle Goat Cheese, Roasted Pumpkin Seeds, and drizzle dressing over top before serving.
Comment below how you would personalize this delicious seasonal salad!