Arugula Salad with Roasted Pumpkin, Cranberries, and Candied Pecans
Salads • Jewish
Description
Arugula salad with roasted pumpkin, cranberries, and candied pecans.
Ingredients
- Pumpkin 20 oz
- Arugula 10 oz
- Pecan 5 oz
- Dried cranberries with sugar 0 oz
- Butter 0 oz
- Olive Oil 5 teaspoons
- Honey 2 spoons
- Red Wine Vinegar 2 spoons
- Brown Sugar 2 spoons
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Combine the peeled and diced pumpkin with one tablespoon of olive oil and a pinch of salt. Spread the pumpkin on a baking sheet and roast for twenty minutes until tender. Remove from the oven and let cool.
Step 2
Meanwhile, melt the butter in a saucepan over medium heat. Once it starts to boil, stir in the brown sugar, followed by the pecans. Toast the nuts, stirring, until they caramelize, about seven to ten minutes. Remove from heat and let cool.
Step 3
In a small bowl, whisk together the vinegar, honey, the remaining four tablespoons of olive oil, salt, and pepper to taste. Then combine everything in a large bowl with the salad ingredients (arugula, pumpkin, pecans, and cranberries) and gently toss.
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