Salad of stewed pumpkin with cheese and arugula
6 servings
40 minutes
Pumpkin salad with cheese and arugula is a refined dish of European cuisine that combines the tenderness of baked pumpkin, the piquancy of soft goat cheese, and the freshness of arugula. This culinary creation is rooted in Mediterranean traditions where the balance of flavors and textures is valued. The pumpkin infused with the aromas of Provençal herbs becomes soft and velvety, while the addition of cheese gives it a creamy richness. Arugula with its slight bitterness refreshes the dish, making it perfect for a light dinner or an exquisite festive table. This salad can be served as a standalone dish or as a side to meat and fish. It delights not only with its taste but also with vibrant colors, creating an atmosphere of coziness and gastronomic pleasure.
1
Prepare the pumpkin, cut it in half, and slice it into wedges.
2
Remove the seeds with a spoon.
3
Remove the seeds from both parts.
4
Next, peel the segments.
5
Cut into cubes.
6
Place pumpkin cubes in a pan, add vegetable oil, and set on medium heat.
- Pumpkin: 1 piece
- Vegetable oil: 70 ml
7
Then add salt.
- Herb salt: to taste
8
And add Provencal herbs.
- Herbes de Provence: 1 teaspoon
9
Mix and add soft cheese.
- Soft goat cheese with herbs: 3 tablespoons
10
Mix everything and cook covered until the pumpkin is soft.
11
Next, prepare arugula and mozzarella.
- Rocket (arugula): 2 bunchs
12
Put the salad in a bowl of convenient size.
13
Cut the cheese into small pieces.
- Mozzarella cheese: 100 g
14
Add cheese to the salad.
15
Add the cooked pumpkin to the bowl with salad leaves and cheese.
- Pumpkin: 1 piece
16
Mix everything thoroughly.
