from Better Homes and Gardens


  • 1 Small Pumpkin, peeled, seeded and cut into 1  1/2 inch pieces
  • 2 Tablespoons Olive Oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 bunch arugula, torn
  • 1/4 cup pumpkin seeds, toasted
  • 1/4 cup dried cherries or cranberries
  • 1/4 cup olive oil
  • 3 Tablespoons white balsamic vinegar
  • 1 Tablespoon pure maple syrup
  • Salt & Pepper to taste


  1. Preheat oven to 450 degrees.  Line a baking pan with foil; set aside.  In large bowl combine pumpkin chunks, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper; toss to combine.  Spread in the prepared baking pan.  Roast about 35 minutes until pumpkin is tender.  Cool to room temperature.
  2. Meanwhile arrange arugula on serving platter or bowl.  Top with cooled pumpkin, pumpkin seeds and cherries.
  3. For dressing, in a small bowl whisk together 1/4 cup olive oil, 3 tablespoons white balsamic vinegar and 1 tablespoon maple syrup.  Season to taste with salt and pepper.  Drizzle evenly over the salad. Toss gently to mix.