Roasted Pumpkin Salad with Orange Dressing

“Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch.” —Sasha King, Westlake Village, California

Roasted Pumpkin Salad with Orange DressingTaste of Home
Servings Prep Time Cook Time
16servings 45minutes 45minutes
Servings Prep Time
16servings 45minutes
Cook Time
Portions: servings
Portions: servings
  1. Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes.
  2. Place seeds on a baking sheet; bake until golden brown, 8-10 minutes.
  3. Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
  4. In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Recipe Notes

Nutrition Facts
1-1/2 cups: 195 calories, 10g fat (2g saturated fat), 6mg cholesterol, 157mg sodium, 27g carbohydrate (20g sugars, 3g fibre), 2g protein.

Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.