Italian salad with baked pumpkin and arugula
2 servings
40 minutes
Italian salad with roasted pumpkin and arugula is a harmonious blend of the sweetness of pumpkin, the spiciness of arugula, and the light acidity of white balsamic vinegar. This recipe draws inspiration from Mediterranean cuisine, where fresh and rich flavors play a key role. Roasted pumpkin, gaining caramelized notes, perfectly complements the bitterness of arugula, while the addition of dried cranberries and crunchy pumpkin seeds makes the dish even more interesting. The dressing made from olive oil, honey, and vinegar ties all the ingredients into a single gastronomic symphony. This salad is suitable as a light lunch or an elegant accompaniment to main dishes, delighting with its bright flavor and beautiful appearance.
1
You will need half of a small pumpkin, preferably butternut squash, cut into pieces about 3 cm.
- Pumpkin: 0.5 piece
2
Preheat the oven to 220–230 degrees.
3
Meanwhile, shape the edges of the foil and mix the pumpkin pieces with a tablespoon of olive oil in it, season with salt and pepper. Bake for about 35 minutes (or until the pumpkin starts to brown).
- Olive oil: 2.5 tablespoons
- Salt: pinch
- Ground black pepper: pinch
4
While waiting for the pumpkin to be ready, prepare the dressing. Mix 1 tablespoon of vinegar, 0.5 tablespoon of maple syrup or honey, 1.5 tablespoons of olive oil, salt, and pepper to taste.
- White balsamic vinegar: 1 tablespoon
- Honey: 0.5 tablespoon
- Olive oil: 2.5 tablespoons
- Salt: pinch
- Ground black pepper: pinch
5
Mix arugula, dried cranberries, and seeds in a bowl, drizzle with dressing. Then add the pumpkin, mix again, and serve on plates!
- Rocket (arugula): 1 bunch
- Dried cranberries: 2 tablespoons
- Pumpkin seeds (pepitas): 2 tablespoons
- Pumpkin: 0.5 piece
