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!
- 03 May 2024
- Cook time 40 min
- Prep time 10 min
- 4 Servings
- 7 Ingredients
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:
Instructions:
- Preheat your oven to 400°F (200°C).
- Cube the pumpkin into bite-sized pieces and slice the carrots into thin rounds.
- 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.
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 Size | 340 grams |
| Energy | |
| Calories 100kcal | 4% |
| Protein | |
| Protein 3.73g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 3.40g | 9% |
| Sugar 10g | 10% |
| Fat | |
| Fat 4.02g | 5% |
| Saturated 0.64g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 1550ug | 172% |
| Choline 30mg | 5% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.32mg | 25% |
| Vitamin B3 2.12mg | 13% |
| Vitamin B6 0.26mg | 16% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 27mg | 31% |
| Vitamin E 3.04mg | 20% |
| Vitamin K 33ug | 27% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.35mg | 0% |
| Iron, Fe 2.48mg | 23% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 1090mg | 32% |
| Selenium, Se 2.26ug | 4% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 1.05mg | 10% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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