Warm Salad with Pumpkin, Arugula, and Pine Nuts
Salads • Mexican
Description
Warm salad with pumpkin, arugula, and pine nuts
Ingredients
- Pumpkin 15 oz
- Arugula 1 bunch
- Pistachios 2 spoons
- Olive Oil 2 spoons
- Butter 2 spoons
- Dried Rosemary a pinch
- Salt to taste
- Ground Black Pepper to taste
- Semi-soft cream cheese 5 oz
Step-by-Step Guide
Step 1
Peel the pumpkin, remove the seeds, and cut it into small pieces.
Step 2
Line the baking sheet with parchment paper.
Step 3
Place the pumpkin in a dish, season with salt and pepper, sprinkle with oregano, drizzle with olive oil, and add pieces of butter (this is very important – it will make the pumpkin very tender with a golden crust).
Step 4
Bake the pumpkin at 390°F for about 15 minutes (it may take less time depending on your oven).
Step 5
On a serving plate, arrange the arugula leaves, warm pumpkin, and ricotta cheese.
Step 6
Sprinkle with pine nuts and drizzle with the oil left over from roasting the pumpkin.
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