Ingredients
1 medium pie pumpkin or butternut squash (about 3 pounds)1/4 cup plus 6 tablespoons olive oil, divided1/4 cup plus 2 tablespoons honey, divided3/4 teaspoon salt, divided1/4 teaspoon pepper, divided1/2 cup orange juice1/4 cup balsamic vinegar1 tablespoon chopped shallot1 garlic clove, minced2 teaspoons grated orange zest1 pound fresh arugula or baby spinach1 cup dried apricots, thinly sliced1 cup dried cranberries1 package (5.3 ounces) fresh goat cheese, crumbled
Preparation
Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes.
Place seeds on a baking sheet; bake until golden brown, 8-10 minutes.
Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended.
In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
