Maple-glazed pumpkin & carrot salad

Delight in a flavorful Maple-Glazed Pumpkin & Carrot Salad featuring roasted pumpkin, crunchy carrots, and vibrant arugula, all tossed in a sweet and tangy maple-mustard dressing. Perfect for autumn gatherings or a wholesome meal!

  • 02 Feb 2025
  • Cook time 40 min
  • Prep time 10 min
  • 4 Servings
  • 7 Ingredients

Maple-glazed pumpkin & carrot salad

Maple-glazed pumpkin and carrot salad is a delightful autumn dish that combines the earthy sweetness of roasted pumpkin and carrots with the peppery bite of fresh arugula. The maple syrup glaze adds a rich caramelized flavor, while the mustard provides a tangy contrast. This salad is perfect as a side dish or a light main course, offering a wonderful medley of textures and flavors.

Ingredients:

8 cups pumpkin
960g
4 carrots
240g
2 garlic cloves
6g
2 tbsp maple syrup
30g
1 tbsp olive oil
14g
1 tbsp mustard
16g
4 cups arugula
80g

Instructions:

1. Preheat the Oven:
- Preheat your oven to 400°F (200°C).
2. Prepare the Vegetables:
- Cube the pumpkin and carrots into bite-sized pieces.
- Place the pumpkin and carrot pieces into a large mixing bowl.
3. Make the Glaze:
- In a small bowl, combine the minced garlic, maple syrup, olive oil, and mustard. Whisk until the mixture is well blended.
4. Toss the Vegetables:
- Pour the glaze over the pumpkin and carrot pieces. Toss well to ensure all the vegetables are evenly coated with the glaze.
5. Roast the Vegetables:
- Spread the glazed pumpkin and carrot pieces in a single layer on a baking sheet lined with parchment paper or lightly greased with oil.
- Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and slightly caramelized. Toss the vegetables halfway through the cooking time for even roasting.
6. Prepare the Arugula:
- While the vegetables are roasting, place the arugula in a large serving bowl.
7. Combine Everything:
- Once the pumpkin and carrots are done roasting, remove them from the oven and let them cool for a few minutes.
- Gently toss the roasted vegetables with the fresh arugula in the serving bowl.
8. Serve:
- Serve immediately while the roasted vegetables are still warm, offering a nice contrast to the fresh, peppery arugula.

Tips:

- Choose a pumpkin that is firm and has vibrant orange color as it indicates sweetness and freshness.

- Coat the pumpkin and carrot pieces evenly with the maple syrup mixture to ensure uniform caramelization.

- For an added crunch, consider tossing in some roasted nuts such as pecans or walnuts.

- Ensure the arugula is thoroughly dried after washing to prevent the salad from becoming soggy.

- Serve the salad while the pumpkin and carrots are still slightly warm for the best flavor experience.

This maple-glazed pumpkin and carrot salad is a feast for the senses, combining sweet, savory, and tangy elements into one delightful dish. With its vivid colors and delicious flavors, it's sure to become a favorite at your table. Don't hesitate to tweak the ingredients and proportions according to your taste. Happy cooking!

Nutrition Facts
Serving Size340 grams
Energy
Calories 100kcal5%
Protein
Protein 3.73g2%
Carbohydrates
Carbohydrates 22g6%
Fiber 3.40g9%
Sugar 10g10%
Fat
Fat 4.02g5%
Saturated 0.64g2%
Cholesterol 0.00mg-
Vitamins
Vitamin A 1550ug172%
Choline 30mg5%
Vitamin B1 0.18mg15%
Vitamin B2 0.32mg25%
Vitamin B3 2.12mg13%
Vitamin B6 0.26mg16%
Vitamin B9 70ug17%
Vitamin B12 0.00ug0%
Vitamin C 27mg31%
Vitamin E 3.04mg20%
Vitamin K 33ug27%
Minerals
Calcium, Ca 110mg8%
Copper, Cu 0.35mg39%
Iron, Fe 2.48mg23%
Magnesium, Mg 50mg11%
Phosphorus, P 140mg11%
Potassium, K 1090mg32%
Selenium, Se 2.26ug4%
Sodium, Na 90mg6%
Zinc, Zn 1.05mg10%
Water
Water 300g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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