Roasted Pumpkin Salad

A delicious and simple fall salad using the season's bounty of pumpkins.


1 each small sugar pumpkin
3 tbl. extra virgin olive oil
Sea salt & pepper to taste
Vermont maple syrup, grade b or c (i.e., cooking syrup)

1 T minced shallot
1 tsp. minced garlic, about half a clove
1/4 cup sherry vinegar
Sea salt & pepper
2 tsp. Coleman's dry mustard
3 T honey
3/4 cup extra virgin olive oil

1 lb. arugula, washed and patted dry


Heat oven to 450 degrees.

Scrub the outside of pumpkin. Cut in half and remove seeds. Scrape a good 1/4 to 1/3 of an inch from the inside of the pumpkin, then cut into eight even pieces. Rub with the olive oil and season well with salt and pepper and place on a flat pan/cookie sheet.

Roast pumpkin at 450 for ten minutes. Reduce heat to 375 and roast until a knife easily enters the flesh of the pumpkin. Remove from the oven and drizzle with maple syrup. Allow to cool to room temperature. (NOTE: you can refrigerate these for two days in an air tight container.)

While pumpkin is cooling, mix the shallot, garlic, salt, pepper and vinegar and allow to sit for at least 20 minutes. Whisk the dry mustard into the honey well and then mix into the vinegar mixture. Slowly drizzle the oil into the vinegar mixture while whisking vigorously until the oil and vinegar combine. Place the still lightly warm pumpkin on some beautiful white, square plates in a way that pleases your eye and gently toss the arugula with as much or little of the vinaigrette as you'd like. Then place the dressed greens in a carefully haphazard way across the pumpkin.

Serve immediately with some shaved parmesan and toasted or candied nuts.

Recipe Summary:

Other recipes by Grafton Inn:
Mediterranean Bouillabaisse
Wild Mushroom & Spinach Risotto With Grafton Smoked Cheddar
Roasted Butternut Squash And Sweet Potato Bisque
Old Tavern's Famous Scones - Raspberry
Grafton Cheddar Ale Soup
Vermont Spring Bouillabaisse
Vegetarian Satay With Asian Pesto
Mariniated Venison Loin W/ Grilled Peaches & Garden Vegetables
Vermexican Elk Tenderloin With Bell Pepper Mashed & Cilantro Lime Cream

Recipe Provided By:
Grafton Inn
Grafton, VT

Grafton Bed and Breakfast Inns