Maple-glazed pumpkin & carrot salad
This Maple-glazed pumpkin and carrot salad features roasted pumpkin and carrots, complemented by a maple syrup and mustard glaze, mixed with fresh arugula for a delightful contrast of textures and flavors. Perfect for autumn, it can be served as a side dish or a light main course.
Cook time 40 min
Prep time 10 min
Ingredients:
8 cups pumpkin4 carrots
2 garlic cloves
2 tbsp maple syrup
1 tbsp olive oil
1 tbsp mustard
4 cups arugula
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.
Instructions:
- Preheat your oven to 400°F (200°C).
- Cube the pumpkin and carrots into bite-sized pieces.
- Place the pumpkin and carrot pieces into a large mixing bowl.
- In a small bowl, combine the minced garlic, maple syrup, olive oil, and mustard. Whisk until the mixture is well blended.
- Pour the glaze over the pumpkin and carrot pieces. Toss well to ensure all the vegetables are evenly coated with the glaze.
- 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.
- While the vegetables are roasting, place the arugula in a large serving bowl.
- 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.
- Serve immediately while the roasted vegetables are still warm, offering a nice contrast to the fresh, peppery arugula.
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!
Maple-glazed pumpkin & carrot salad FAQ:
Roast the pumpkin and carrots in a preheated oven at 400°F (200°C) for 25-30 minutes. Ensure to toss them halfway through to promote even roasting.
The pumpkin and carrots are done when they are tender and slightly caramelized. You can check for doneness by inserting a fork; it should go in easily.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3 days. It’s best served fresh, so reheat the vegetables slightly before serving.
You can substitute honey or agave syrup for maple syrup. Note that the flavor will be slightly different, with honey being more floral.
You can substitute arugula with spinach, kale, or mixed field greens. Each option will provide a different flavor and texture to the salad.
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.
Nutrition per serving
4 ServingsCalories 100kcal
Protein 3.73g
Carbohydrates 22g
Fiber 3.40g
Sugar 10g
Fat 4.02g
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