Warm salad with pumpkin, arugula and pine nuts
2 servings
30 minutes
Warm salad with pumpkin, arugula, and pine nuts is a harmonious blend of tender roasted pumpkin, spicy oregano, and crunchy pine nuts. The dish originates from Mexican cuisine where pumpkin is used in various forms—from soups to desserts. In this salad, it gains softness and rich flavor thanks to butter and roasting. Arugula adds freshness and a slight bitterness, while cream cheese provides a creamy texture that binds the ingredients together. The salad is perfect for an autumn dinner or a light snack, especially with a glass of white wine. It can be served as a standalone dish or as a side to meat or fish dishes, creating a unique balance of flavors and textures.
1
Peel the pumpkin from the skin and seeds, and cut it into small pieces.
- Pumpkin: 400 g
2
Line the baking tray with parchment paper.
3
Place the pumpkin, salt it, pepper it, sprinkle with oregano, drizzle with olive oil, and add pieces of butter (this is very important — then the pumpkin will be very tender and have a golden crust).
- Pumpkin: 400 g
- Salt: to taste
- Ground black pepper: to taste
- Dried oregano: pinch
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
4
Bake the pumpkin at 200 degrees for about 15 minutes (it may be less — depends on your oven).
5
Place arugula leaves, warm pumpkin, and cottage cheese on a serving plate.
- Rocket (arugula): 1 bunch
- Pumpkin: 400 g
- Cream cheese (curd cheese spread): 100 g
6
Sprinkle with pine nuts, drizzle with the oil left after roasting the pumpkin.
- Pine nuts: 2 tablespoons
- Olive oil: 2 tablespoons
