Arugula Salad with Roasted Pumpkin, Cranberries and Walnuts

This is a great fall and winter salad, and is perfect for holidays like Thanksgiving. With small, tender, pie pumpkins widely available this time of the year, it's a great way to introduce them into your meal without making a pie. 

Julian's Arugula Salad
with Roasted Pumpkin, Cranberries and Walnuts

Many Americans have never tasted roasted pumpkin, having only ever enjoyed the sweetened version in a pie. But tender pie pumpkins are delicious on their own sweetened only with a little maple syrup. You can substitute butternut squash in this recipe if you prefer. 

Prepare the Pumpkin

Ready to Assemble

You prepare a pie pumpkin in the same way as you would any harder shelled squash. You just peel, halve, clean it out and cut it into bite sized pieces. A quick roasting makes it tender and flavorful. 

Ingredients
1 (1 1/2-pound) pie pumpkin

   (substitute butternut squash) 

2 tablespoons olive oil, plus more to coat baking sheet
1 tablespoon pure maple syrup
Salt and freshly ground black pepper
3 tablespoons dried cranberries

1/2 cup walnut halves
3 tablespoons boiled cider

  (substitute 3/4 cup apple cider)
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard

1/2 cup olive oil

2 teaspoons honey
4 ounces baby arugula, washed and spun dry
3/4 cup freshly grated Parmesan cheese

Instructions
Preheat the oven to 400F degrees. Peel the pumpkin (or squash) ideally using a standard potato peeler as shown in the photo. Remove the stem with a chef's knife and cut the pumpkin in half. Using a sturdy scoop, remove the seeds and loose membrane. Slice the pumpkin into 3/4-inch wedges and then cut each crosswise to create 3/4-inch dice. 

Place the pumpkin in a bowl and sprinkle with 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and 1/2 teaspoon pepper and toss. Lightly coat the baking sheet (can be foil lined) with oil or cooking oil spray and add the prepared pumpkin. Roast the pumpkin about 8-10 minutes. Remove from oven and using a thin spatula, flip pumpkin to permit browning on other side. Spread the cranberries and walnuts over the pumpkin on the baking sheet and return to the oven for 5 minutes more. Remove and allow to cool to room temperature. 

While the pumpkin is roasting, make the dressing. In a small bowl add the boiled cider, vinegar, shallots, mustard, 1/2 cup olive oil, honey, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until well combined. (Substitute: If you are using apple cider, cook it stirring constantly over medium-high heat until it is reduced to 3 tablespoons and use in place of the purchased boiled cider.) 

Place the arugula in a large salad bowl and add the roasted squash mixture. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with grated Parmesan and serve immediately.