Italian Salad with Roasted Pumpkin and Arugula

Salads | Italian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Italian salad with roasted pumpkin and arugula.

Ingredients

Pumpkin - ½ pieces
Olive Oil - 2½ spoons
Salt - a pinch
Ground Black Pepper - a pinch
Arugula - 1 bunch
Shelled pumpkin seeds - 2 spoons
Dried cranberries with sugar - 2 spoons
Honey - ½ spoons
White Balsamic Cream - 1 tablespoon

Step by Step guide

Step 1

You will need half of a small pumpkin, preferably butternut squash, cut into pieces about 3 cm.

Step 2

Preheat the oven to 220–446°F.

Step 3

Meanwhile, fold the edges of the foil and toss the pumpkin pieces with a tablespoon of olive oil, seasoning with salt and pepper. Bake for about 35 minutes (or until the pumpkin begins to brown).

Step 4

While you wait for the pumpkin to cook, prepare the dressing. To do this, mix 1 tablespoon of vinegar, 0.5 tablespoons of maple syrup or honey, 1.5 tablespoons of olive oil, salt, and pepper to taste.

Step 5

Combine the arugula, dried cranberries, and seeds in a bowl, then drizzle with the dressing. After that, add the pumpkin, mix again, and it's ready to serve on plates!