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Roasted Pumpkin and Arugula Salad

The lemon miso dressing is a great compliment to the sweetness of the pumpkin and peppery bite of the arugula.
Prep Time 10 minutes
Total Time 1 hour
Servings 4
Author Phoebe Lapine

Ingredients

  • 1 small pumpkin about 2 to 2.5 pounds, scrubbed
  • Sea salt
  • 4 tablespoons extra-virgin olive oil divided
  • 1 tablespoon white miso
  • 1/2 teaspoon sriracha
  • 2 tablespoons lemon juice
  • 5 ounces baby arugula
  • 2 tablespoons pepitas

Instructions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Cut the top and bottom off the pumpkin using a large chef’s knife. Halve lengthwise and scoop out the flesh and seeds with a spoon. Cut the cleaned pumpkin into 1/4-inch wedges.
  3. In a large mixing bowl, toss the pumpkin with 2 tablespoons olive oil and 1 teaspoon salt. Arrange in an even layer on the baking sheet and cook in the oven for 30 to 40 minutes, turning the wedges halfway through the cooking process, until they are browned and tender.
  4. Meanwhile, whisk together the miso, siracha, lemon juice, and remaining oil in a large mixing bowl. Season with salt.
  5. Toss the arugula, cooked pumpkin, and half the pepitas with the lemon miso dressing. Transfer to a serving plate and top with the remaining pepitas.
  6. Serve the pumpkin on a platter warm or at room temperature and garnish with the cilantro.