Pumpkin Salad with Arugula
Salads • European
Description
Pumpkin Salad with Arugula
Ingredients
- Pumpkin 0 lbs
- Olive Oil 2 spoons
- Nut cream 0 fl oz
- Red Long Chili Peppers a pinch
- Lemon ½ pieces
- Oranges ½ pieces
- Arugula 10 oz
- Pomegranate Seeds ¼ pieces
- Narshehab sauce 2 spoons
- Walnuts 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the pumpkin, removing the skin and seeds (this can be done easily with a regular spoon by scraping out the fibrous flesh along with the seeds) and cut it into one-centimeter cubes. Place the cubes on a baking sheet, drizzle with olive oil, sprinkle with pepper, toss lightly, and bake in a preheated oven at 390°F for fifteen minutes. Then, add salt, toss again, and continue baking for another fifteen minutes, until they develop a nice golden crust. Remove from the oven and let cool to room temperature.
Step 2
In a large bowl, mix the juice from the lemon and orange with the nut butter. Season with salt and pepper.
Step 3
Coarsely chop the walnuts and toast them in a skillet. Peel the pomegranate to yield half a cup of arils. Then, mix the walnuts with the pomegranate arils and add arugula.
Step 4
Arrange everything on a large platter and dress with the sauce. Top with the pumpkin cubes and gently drizzle with narsharab.
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