Roasted Pumpkin and Arugula Salad

Roasted Pumpkin and Arugula Salad

A light autumn salad; roasting brings out the pumpkin's sweetness against the peppery arugula. Butternut squash works too.
Serves 6

Ingredients:
5 cups 1/2-inch cubes pumpkin or butternut squash
2 tablespoons butter, melted
2 tablespoons orange juice
1 1/2 tablespoons walnut or macadamia oil
Juice of 1 lemon
1/2 cup toasted walnuts
1 pound baby arugula
1/2 cup fresh berries
Freshly ground black pepper

Directions:
1. Preheat the oven to 450°F.
2. Toss the pumpkin with the butter and season with pepper.
3. Roast on a baking sheet 15 minutes, turn and roast until soft, about 15 minutes more. Cool to room temperature.
4. Whisk the orange juice, oil and lemon juice. Add the walnuts and arugula and toss to coat. Season with pepper.
5. Add the pumpkin and berries and toss lightly.