Pumpkin salad with arugula
4 servings
35 minutes
Pumpkin and arugula salad is a refined dish of European cuisine that combines the sweetness of roasted pumpkin, the freshness of arugula, and rich nutty notes. Its roots trace back to traditional autumn recipes when pumpkin becomes the star in the kitchen. A light citrus and pomegranate tang adds brightness to the flavor, while nut oil and narsharab provide depth and expressiveness. This salad is perfect as a standalone dish or as a side for meat or fish. It is rich in vitamins and nutrients, making it an excellent choice for healthy eating. Served on a large platter, it delights the eye with its brightness and elegant presentation.
1
Peel the pumpkin from the skin and insides, cut it into one-centimeter cubes. Place on a baking sheet, drizzle with olive oil, season with pepper, mix lightly, and bake in a preheated oven at 200 degrees for fifteen minutes. Then add salt, mix again, and bake for another fifteen minutes until golden brown. Remove from the oven and let cool to room temperature.
- Pumpkin: 1 kg
- Olive oil: 2 tablespoons
- Ground red pepper: pinch
- Salt: to taste
- Ground black pepper: to taste
2
In a large bowl, mix lemon and orange juice with nut butter. Add salt and pepper.
- Lemon: 0.5 piece
- Oranges: 0.5 piece
- Nut butter: 50 ml
- Salt: to taste
- Ground black pepper: to taste
3
Chop the walnuts coarsely and roast them in a pan. Peel the pomegranate and get half a cup of seeds. Then mix the nuts with the seeds and add arugula.
- Walnuts: 50 g
- Grenades: 0.3 piece
- Arugula: 300 g
4
Place everything on a large plate and dress with sauce. Top with pumpkin cubes and elegantly drizzle with narsharab.
- Narsharab sauce: 2 teaspoons