Roasted Pumpkin Salad with Chickpeas and Arugula

ROASTED PUMPKIN SALAD WITH CHICKPEAS AND ARUGULA

Garnished with cubes of freshly roasted pumpkin, this recipe for Roasted Pumpkin Salad with Chickpeas and Arugula is an autumn favorite, that everyone is sure to enjoy.

Serves 4 to 6

1	medium (3½- to 4-pound) sugar pumpkin, peeled, seeds removed, and cut into 1½-inch cubes
8	cloves garlic, left whole and unpeeled
2	tablespoons extra-virgin olive oil
2	tablespoons pure maple syrup
¼	cup balsamic vinegar
¼	teaspoon ground nutmeg
¼	teaspoon crushed red pepper flakes (optional)
	Kosher salt and freshly ground black pepper
4	ounces thick-cut bacon, cut into 1½-inch pieces
2	cans (15 ounces each) chickpeas, rinsed and drained
½	cup homemade chicken stock, or low-sodium canned chicken broth
4	ounces arugula, thick stems removed, washed, and patted dry
¼	cup (½ stick) unsalted butter, melted
1	tablespoon Dijon mustard
4	ounces Feta cheese, cut into ½-inch cubes

Preheat the oven to 450ºF. Place the pumpkin and garlic on a parchment-lined baking sheet and drizzle with the oil, maple syrup, and 2 tablespoons of balsamic vinegar. Season with the nutmeg, crushed red pepper flakes, salt, and pepper. Toss well. Roast in the preheated oven, tossing occasionally, until tender and golden, 25 to 30 minutes. Remove and set aside.


Meanwhile, cook the bacon in a skillet set over medium heat. Once crispy, transfer the bacon to a paper towel-lined plate to drain. Pour off all but 1 tablespoon of the bacon drippings, and return the skillet to the heat. Add the chickpeas and chicken stock to the skillet and cook, stirring often, until heated through, 5 to 8 minutes. Remove the skillet from the heat and stir in the arugula. Cover and allow to set until the arugula has wilted.


Pick the cloves of garlic out from the pumpkin. Remove the cloves from their husks and mash them into a paste. Transfer the mashed garlic to a bowl, and whisk together with the the melted butter, Dijon mustard, and remaining 2 tablespoons of balsamic vinegar. Set aside.


In a large bowl, toss the pumpkin together with the chickpea mixture, bacon, and the Feta. Drizzle with the reserved garlic vinaigrette and season to taste with salt and black pepper.