Roasted Pumpkin with Apple Herb Salad

Mediterranean kitchens often celebrate autumn with simple roasted vegetables and bright salads. Here, pie pumpkin and crisp apples roast with rosemary and thyme until caramelized, then meet peppery arugula, feta, and toasted pumpkin seeds.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 320 cal
• 9g protein
• 38g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 medium (about 3 lb) fresh pie pumpkin
• 2 large crisp apples
• 1 small red onion
• 3 tbsp olive oil
• 2 tsp chopped fresh rosemary
• 1 tsp fresh thyme leaves
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups baby arugula
• 1/3 cup toasted pumpkin seeds
• 1/2 cup crumbled feta cheese
• 2 tbsp lemon juice
• 1 tsp honey
• 2 tbsp extra-virgin olive oil

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. 2Halve the pumpkin, scoop out the seeds, peel, and cut into 1-inch wedges or cubes. Core the apples and slice into thick wedges. Thinly slice the red onion.
3. 3Toss the pumpkin, apple wedges, and red onion on the sheet pan with olive oil, rosemary, thyme, garlic powder, salt, and black pepper until evenly coated. Spread into a single layer.
4. 4Roast for 25 to 30 minutes, flipping once halfway, until the pumpkin is golden and tender at the edges and the apples are caramelized but still hold shape.
5. 5While the tray roasts, whisk together lemon juice, honey, and extra-virgin olive oil in a large bowl to make a light dressing. Season lightly with salt.
6. 6Add the baby arugula to the dressing bowl and toss gently just before serving so the leaves stay crisp.
7. 7Remove the sheet pan from the oven. Let the roasted pumpkin and apples rest 2 minutes so the edges stay crisp.
8. 8Arrange the warm roasted pumpkin and apples over the dressed arugula. Scatter toasted pumpkin seeds and crumbled feta across the top.
9. 9Serve immediately as a hearty dinner salad, dividing the tray contents evenly among plates.