Arugula with Maple-Roasted Pumpkin — tastebook.com

Roasted garlic serves as the base of the salad dressing. The allium not only adds depth of flavor but can also help lower cholesterol. Pumpkin is rich in potassium, fiber, and vitamin C. Arugula with Maple-Roasted Pumpkin Serves 4 1 sugar pumpkin (3½ to 4 pounds), peeled, seeded, and cut into 1½-inch pieces ¼ cup plus 1 tablespoon olive oil 6 garlic cloves (unpeeled) ¼ to ½ 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 1½ pounds arugula (2 to 3 bunches, thick stems removed), washed well and dried ¼ cup raw hulled pumpkin seeds (pepitas), toasted 6 ounces feta cheese, crumbled

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