Martha’s maple roasted pumpkin salad
This October, treat your taste buds to a sweet and hearty fall menu

Now that it's officially fall, it's time to cozy up your menu with warm and savory dishes. Martha Stewart shares three classic pumpkin recipes for the Halloween season: harvest pumpkin soup, maple roasted pumpkin salad and delicious pumpkin ice-cream sandwiches.
Maple roasted pumpkin salad
Martha Stewart
Serves 4

Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.

INGREDIENTS

• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
• 5 tablespoons olive oil
• 6 garlic cloves, unpeeled
• 1/4 to 1/2 teaspoon red pepper flakes
• Coarse salt and black pepper
• 2 tablespoons plus 1 teaspoon pure maple syrup
• 3 tablespoons fresh lime juice
• 1 tablespoon Dijon mustard
• 1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
• 6 ounces feta cheese
DIRECTIONS
Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.

On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.

Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 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 knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.

Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.