Isn’t this pretty? I’m a firm believer in the idea that we eat with our eyes first and I try to keep that in mind when I’m preparing our meals. Granted. Sometimes it doesn’t always turn out that way and can still be tasty. That’s certainly not the case with this gorgeous and delicious Roasted Pumpkin Fig Pomegranate with Arugula Salad.
I love figs, but I so seldom find them in Central Arkansas. When I find some at the market, I’ll grab a bunch and usually end up eating them as is. Hubby doesn’t really care for them very much so I get to enjoy his share when I make this dish. If I had planted that fig tree I wanted years ago, I could be enjoying my own backyard bounty. Alas. I never followed through with that and have to rely on friendly neighbors or the local market. Maybe it’s their scarcity that makes them extra tasty to me. What do you think?
I garnished this version with pepitas (pumpkin seed kernels), but I have also used glazed walnuts or pecans. Sometimes I’ll toss in a little crispy pancetta or bacon crumbles. It’s a salad ya’ll. Feel free to add in or take out as you desire. I used leftover Maple Roasted Pumpkin for this, but it’s easy enough to start from scratch.
I used a Maple Balsamic Vinaigrette (you really must try this pear salad) this go round, but it works deliciously with Pomegranate Vinaigrette (coming soon) as well.
Like I said. Isn’t it a beauty?
- 2 cups 1/2-inch pieces of pumpkin (peeled and seeded)
- 1 Tablespoon olive oil
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground sage
- Kosher salt
- Freshly cracked black pepper
- 4 figs, cut into slices
- 4 cups arugula, spinach, baby kale or a combination
- 1/4 cup dried cranberries (not Cranraisins)
- 1/4 cup roasted pepitas (pumpkin seed kernels)
- Crumbled feta or gorgonzola, for garnish
- Roasted pumpkin seeds, for garnish
- Pomegranate seeds, for garnish
- Fresh sage leaves, slightly chopped, for garnish
- Maple Balsamic Vinaigrette (see link)
- Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil and spray with nonstick spray.
- Toss the pumpkin cubes with the oil, pumpkin pie spice, ground sage, salt and pepper and place in a single layer on the baking sheet; roast until tender, approximately 20 minutes.
- Cool the pumpkin completely before assembling the salad.
- Place the greens of your choice on 4 serving plates; divide the roasted pumpkin and figs evenly between the plates.
- Sprinkle the greens and pumpkins with the pepitas, roasted pumpkin seeds, dried cranberries, pomegranate seeds, fresh sage leaves and cheese.
- Drizzle with the Maple Balsamic Vinaigrette.
- Add crushed bacon or crisp pancetta croutons for additional flavor, if desired.
Oh hello! I need that.