Travis London's Healthy Chic Eat of the Week!

Travis London is all about eating and living well — the healthy and chic way — and this week, Travis shares his recipe for a delicious and healthy honey-roasted pumpkin and arugula salad.

“Fashion’s not the only thing that changes in the fall, so should your food. Enjoying seasonal produce is a great way to eat food at its ripest and most nutritional. My Healthfully Fall Honey-Roasted Pumpkin and Arugula Salad uses the winter squash pumpkin which adds a great fall twist to your salad,” Travis London tells OK!.

1 tbsp. Dijon mustard

6 oz. crumbled feta cheese

1½ pounds arugula, washed with stems removed

Kosher salt and black pepper, to taste

Directions:

Preheat oven to 450 F. In a small skillet over medium-high heat, toast pumpkin seeds until they begin to darken (2-3 minutes). Set aside to cool. In a mixing bowl, combine pumpkin chunks, 2 tablespoons of olive oil, garlic pieces, red pepper flakes and ¼ teaspoon salt. Toss well to combine and spread out in an even layer on a baking sheet. Sprinkle with black pepper and place in oven to roast for 25 minutes, until pumpkin is tender.

Remove garlic pieces from baking sheet and set aside. Drizzle 2 tablespoons of honey over pumpkin chunks and toss well to coat. Make sure pumpkin chunks are in an even layer and return to oven for an additional 10 to 15 minutes to roast until chunks are glazed. Set aside to cool. Place garlic pieces in a blender and pulse until it becomes paste. Transfer to a mixing bowl and add lime juice, mustard, remaining honey, ¼ teaspoon salt and pepper to taste. Gently whisk to combine. While still whisking, whisk in remaining olive oil until emulsified. Place arugula and pumpkin chunks in a salad bowl. Spread dressing over and toss gently to combine. Sprinkle crumbled feta and toasted pumpkin seeds over and serve immediately.