Italian Salad with Roasted Pumpkin and Arugula
Salads • Italian
Description
Italian salad with roasted pumpkin and arugula.
Ingredients
- Pumpkin ½ pieces
- Olive Oil 2½ spoons
- Salt a pinch
- Ground Black Pepper a pinch
- Arugula 1 bunch
- Shelled pumpkin seeds 2 spoons
- Dried cranberries with sugar 2 spoons
- Honey ½ spoons
- White Balsamic Cream 1 tablespoon
Step-by-Step Guide
Step 1
You will need half of a small pumpkin, preferably butternut squash, cut into pieces about 3 cm.
Step 2
Preheat the oven to 220–445°F.
Step 3
Meanwhile, fold the edges of the foil and toss the pumpkin pieces with a tablespoon of olive oil, seasoning with salt and pepper. Bake for about 35 minutes (or until the pumpkin begins to brown).
Step 4
While you wait for the pumpkin to cook, prepare the dressing. To do this, mix 1 tablespoon of vinegar, 0.5 tablespoons of maple syrup or honey, 1.5 tablespoons of olive oil, salt, and pepper to taste.
Step 5
Combine the arugula, dried cranberries, and seeds in a bowl, then drizzle with the dressing. After that, add the pumpkin, mix again, and it's ready to serve on plates!
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