Arugula salad with roasted pumpkin, cranberries and candied pecans
6 servings
40 minutes
This salad is a true symphony of flavors inspired by Jewish culinary traditions. Bright, spicy arugula meets tender, caramelized pumpkin, creating a balance between freshness and sweetness. Candied pecans add a crunchy texture, while dried cranberries provide a pleasant tartness. The dressing made with wine vinegar and honey enriches the dish with subtle sweet-and-sour notes. This salad is perfect as a festive treat or a light, sophisticated dinner. Its taste combines tradition and modernity, making it special for those who love gastronomic discoveries.
1
Preheat the oven to 200 degrees. Mix the peeled and diced pumpkin with one tablespoon of olive oil and a pinch of salt. Spread the pumpkin on a baking sheet and bake for twenty minutes until soft. Remove from the oven and let cool.
- Pumpkin: 500 g
- Olive oil: 5 tablespoon
- Sea salt: to taste
2
Meanwhile, melt the butter in a saucepan over medium heat. After boiling, stir in the brown sugar, then add the pecans. Roast the nuts, stirring until they caramelize, about seven to ten minutes. Remove from heat and let cool.
- Butter: 40 g
- Brown sugar: 2 tablespoons
- Pecan: 100 g
3
In a small bowl, whisk together vinegar, honey, the remaining four tablespoons of olive oil, salt, and pepper to taste. Then combine everything in a large bowl (arugula, pumpkin, pecans, and cranberries) and gently toss.
- Red wine vinegar: 2 tablespoons
- Honey: 2 teaspoons
- Olive oil: 5 tablespoon
- Sea salt: to taste
- Freshly ground black pepper: to taste
- Rocket (arugula): 240 g
- Pumpkin: 500 g
- Pecan: 100 g
- Dried cranberries: 70 g
