Roasted Pumpkin, Chickpea, and Arugula Salad with Argan Oil
Salads • European
Description
Roasted Pumpkin, Chickpea, and Arugula Salad with Argan Oil
Ingredients
- Butternut Squash 20 oz
- Olive Oil ½ tablespoon
- Chickpea 0 oz
- Arugula 0 oz
- Toasted Cumin Seeds 1 teaspoon
- Sargan 1 tablespoon
- Salt to taste
- Balsamic Vinegar 0.6 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Peel and cut the butternut squash into small pieces, transfer to a baking sheet. Drizzle with olive oil, season with salt and pepper. Mix well and roast for 15 minutes until tender.
Step 2
Arrange the arugula leaves on 2 serving plates, then top with chickpeas and roasted squash.
Step 3
In a small bowl, mix the argan oil and balsamic vinegar. Season with salt and pepper. Drizzle over the salad and sprinkle with sesame seeds.
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