Arugula with Maple-Roasted Pumpkin

• 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
• 1/4 cup plus 1 tablespoon olive oil
• 6 garlic cloves (unpeeled)
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground black pepper
• 2 tablespoons plus 1 teaspoon pure maple syrup
• 3 tablespoons fresh lime juice (from 2 limes)
• 1 tablespoon Dijon mustard
• 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed well and dried
• 1/4 cup raw hulled pumpkin seeds (pepitas), toasted (page 57)
• 6 ounces feta cheese, crumbled

1. Preheat oven to 450F.
2. On a rimmed baking sheet, combine pumpkin pieces with 2 tablespoons oil, the garlic, crushed red pepper flakes, and 1/2 teaspoon salt; season with black pepper.
3. Toss to combine, then spread in an even layer.
4. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
5. Remove garlic from sheet and reserve.
6. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat.
7. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 10 to 15 minutes more; let cool.
8. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a large knife.
9. Transfer to a large bowl.
10. Add lime juice, mustard, remaining 1 teaspoon maple syrup, and 1/2 teaspoon salt; season with pepper.
11. Whisk in remaining 3 tablespoons oil until emulsifi ed.
12. Add arugula and pumpkin to dressing, and toss to combine.
13. Sprinkle salad with toasted pumpkin seeds and crumbled feta cheese, and serve immediately.
14. (Per Serving)
15. Calories: 515
16. Saturated Fat: 10g
17. Unsaturated Fat: 17g
18. Cholesterol: 38mg
19. Carbohydrates: 46g
20. Protein: 17.4g
21. Sodium: 979mg
22. Fiber: 5.2g

sugar, olive oil, garlic, red pepper, salt, maple syrup, lime juice, mustard, arugula, pumpkin seeds, feta cheese

Taken from www.epicurious.com/recipes/food/views/arugula-with-maple-roasted-pumpkin-394052 (may not work)