Arugula, Pumpkin and Ricotta Salad
2 servings
45 minutes
Arugula, pumpkin, and ricotta salad is a vibrant blend of Italian gastronomy and autumn coziness. The dish draws from Mediterranean culinary traditions that value simplicity and harmony of flavors. The delicate ricotta highlights the sweetness of roasted pumpkin, complemented by warm notes of cinnamon and nutmeg. Crunchy walnuts and peppery arugula add depth and contrast, while the honey dressing ties all ingredients into a unified symphony of tastes. This salad not only pleases the eye with its warm hues but also brings gastronomic delight. It is served as a light dish in Italian trattorias or as an exquisite side to meat and fish. An ideal choice for those who appreciate the balance of natural flavors and textures.
1
Cut the pumpkin into medium-sized pieces (1.5 by 1.5 cm). Place on a baking sheet lined with foil (grease the foil with butter beforehand). Distribute the remaining butter among the pumpkin pieces. Sprinkle with cinnamon and ground nutmeg. Cover with foil.
- Butternut squash: 300 g
- Butter: 30 g
- Cinnamon: to taste
- Ground nutmeg: to taste
2
Bake the pumpkin in foil for 25-30 minutes at 180 degrees.
3
Chop the walnuts and roast them in a non-stick pan without adding oil.
- Walnuts: 0.3 glass
4
Place arugula on a plate. On top, add pieces of pumpkin and between the pumpkin pieces, spoon in some ricotta.
- Rocket (arugula): 40 g
- Butternut squash: 300 g
- Ricotta cheese: 80 g
5
Mix honey with a small amount of warm water to dress the salad. Drizzle the salad with the dressing and sprinkle with toasted nuts.
- Honey: 2 tablespoons
- Walnuts: 0.3 glass
6
Decorate the plate with drops of honey.
- Honey: 2 tablespoons
7
