Roasted pumpkin, chickpea and arugula salad with argan oil
4 servings
30 minutes
This salad is the embodiment of elegance and flavor balance. Roasted butternut squash with its sweet, caramelized notes harmonizes with soft chickpeas, while fresh arugula adds a light peppery sharpness. Argan oil, traditionally used in Moroccan cuisine, gives the dish a refined nutty aroma, and balsamic vinegar complements it with a slight acidity. Topped with golden sesame seeds, this salad is not just a light snack but a true gastronomic find. An ideal choice for lovers of healthy yet sophisticated cuisine!
1
Preheat the oven to 200 degrees. Clean and cut the pumpkin into small pieces, transfer to a baking sheet. Drizzle with olive oil, season with salt and pepper. Mix well and roast for 15 minutes until soft.
- Butternut squash: 500 g
- Olive oil: 0.5 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Place arugula leaves on 2 serving plates, then arrange chickpeas and pumpkin.
- Rocket (arugula): 40 g
- Canned chickpeas: 50 g
3
In a small bowl, mix argan oil and balsamic vinegar. Add salt and pepper. Drizzle over the salad and sprinkle with sesame seeds.
- Argan oil (culinary): 1 tablespoon
- Balsamic vinegar: 0.6 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
- Toasted sesame seeds: 1 teaspoon
