Stewed Pumpkin Salad with Cheese and Arugula
Appetizers • European
Description
This is a very simple and delicious salad. You can either roast or stew the pumpkin, whichever you prefer or find easier. Goat cheese adds a distinct flavor, but if you don't like it, you can use a simple herb cheese made from cow's milk or mix sour cream with chopped herbs. Herbes de Provence can be replaced with your favorite vegetable spices. This salad will be tasty with warm pumpkin or when it has cooled down.
Ingredients
- Pumpkin 1 piece
- Arugula 2 bunches
- Melted Cheese 5 oz
- Herbes de Provence 1 teaspoon
- Herbed Cream Cheese to taste
- Goat cheese 3 tablespoons
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Prepare the pumpkin, cut it in half, and slice it into wedges.
Step 2
Scoop out the seeds with a spoon.
Step 3
Remove the seeds from both halves.
Step 4
Next, peel the wedges.
Step 5
Cut into cubes.
Step 6
Place the pumpkin cubes in a skillet, add vegetable oil, and set over medium heat.
Step 7
Then, season with salt.
Step 8
Add the herbes de Provence.
Step 9
Stir and add the soft cheese.
Step 10
Mix everything and cook covered until the pumpkin is tender.
Step 11
Next, prepare the arugula and mozzarella.
Step 12
Transfer the salad to a bowl of convenient size.
Step 13
Cut the cheese into small pieces.
Step 14
Add the cheese to the salad.
Step 15
Then, add the cooked pumpkin to the bowl with the salad leaves and cheese.
Step 16
Mix everything thoroughly.
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