Arugula Salad with Roasted Pumpkin, Cranberries, and Candied Pecans

Salads | Jewish cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Arugula salad with roasted pumpkin, cranberries, and candied pecans.

Ingredients

Pumpkin - 17.6 oz
Arugula - 8.5 oz
Pecan - 3.5 oz
Dried cranberries with sugar - 2.5 oz
Butter - 1.4 oz
Olive Oil - 5 teaspoons
Honey - 2 spoons
Red Wine Vinegar - 2 spoons
Brown Sugar - 2 spoons
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F. Combine the peeled and diced pumpkin with one tablespoon of olive oil and a pinch of salt. Spread the pumpkin on a baking sheet and roast for twenty minutes until tender. Remove from the oven and let cool.

Step 2

Meanwhile, melt the butter in a saucepan over medium heat. Once it starts to boil, stir in the brown sugar, followed by the pecans. Toast the nuts, stirring, until they caramelize, about seven to ten minutes. Remove from heat and let cool.

Step 3

In a small bowl, whisk together the vinegar, honey, the remaining four tablespoons of olive oil, salt, and pepper to taste. Then combine everything in a large bowl with the salad ingredients (arugula, pumpkin, pecans, and cranberries) and gently toss.