Pumpkin salad with arugula, goat cheese and walnuts
2 servings
15 minutes
This Italian salad is a true symphony of flavors. Tender caramelized pumpkin, lightly sautéed in olive oil, reveals sweet notes that perfectly complement the tangy goat cheese. Arugula adds freshness and a slight bitterness to the dish, while walnuts provide crunch and richness. In Italy, they love to combine simple yet expressive ingredients, and this salad is an example of such gastronomic harmony. It is served as a light appetizer or as an accompaniment to main dishes. It is especially good in autumn when the pumpkin reaches its flavor peak.
1
We peel the pumpkin and cut it into large pieces.
- Pumpkin: 250 g
2
Place the pan on the stove and pour in a spoonful of olive oil for frying. When the oil is slightly heated, add the pumpkin and sauté it lightly for about two minutes.
- Olive oil: 1 tablespoon
- Pumpkin: 250 g
3
We cut the cheese into pieces and break the walnuts into small pieces by hand.
- Goat cheese: 100 g
- Walnuts: 10 pieces
4
We place the semi-cooked pumpkin on a salad plate, add sliced cheese on top, broken nuts, and toss in arugula sprigs.
- Pumpkin: 250 g
- Goat cheese: 100 g
- Walnuts: 10 pieces
- Rocket (arugula): 1 bunch
