Recipes › Ornamental Pumpkin (Squash) › Roasted Ornamental Pumpkin Salad with Arugula and Pomegranate
Roasted Ornamental Pumpkin Salad with Arugula and Pomegranate
Wedges of edible ornamental pumpkin roasted until caramelized, arranged over peppery arugula with jewel-bright pomegranate seeds and crumbled goat cheese, finished with a honey-balsamic dressing. A fall salad with visual drama equal to its flavor. Perfect for Thanksgiving or harvest gatherings.
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Ingredients
- 1½ lbs edible ornamental pumpkin, cut into wedges, skin left on if thin, seeds removedDelicata squash works beautifully
- 4 cups baby arugula
- ½ cup pomegranate seedsDried cranberries as substitute
- 3 oz goat cheese, crumbled
- 3 tbsp olive oil, divided
- 2 tbsp balsamic vinegar
- 1 tbsp honeyMaple syrup for vegan
- 1 tsp Dijon mustard
- 1 tsp salt and black pepper, to taste
- 2 tbsp toasted pumpkin seeds (optional)
Contains: cereals gluten, milk, mustard, sulphites.
Method
- Preheat oven to 425°F. Toss pumpkin wedges with 1.5 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and caramelized at the edges.About 25 min
- Make dressing: whisk together remaining olive oil, balsamic vinegar, honey, Dijon, salt, and pepper until emulsified.About 3 min
- Arrange arugula on a large serving platter. Lay warm pumpkin wedges over the arugula.About 2 min
- Scatter pomegranate seeds, crumbled goat cheese, and toasted pumpkin seeds over the top.About 2 min
- Drizzle dressing over the salad just before serving. Serve while pumpkin is still warm.About 1 min
Tips
- The warm pumpkin wilts the arugula slightly — this is intentional and delicious
- Skin-on wedges from thin-skinned ornamental varieties add beautiful color and texture
- Dress just before serving so the arugula doesn't wilt too much
Ring the changes
- Add candied pecans for extra sweetness and crunch
- Swap goat cheese for shaved Parmesan for a sharper flavor
Keeping it
Best eaten fresh. Undressed components can be stored separately — pumpkin for 4 days, arugula for 2 days refrigerated.
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