Pumpkin Salad with Arugula

Salads | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Pumpkin Salad with Arugula

Ingredients

Pumpkin - 2 lbs
Olive Oil - 2 spoons
Nut cream - 1 fl oz
Red Long Chili Peppers - a pinch
Lemon - ½ pieces
Oranges - ½ pieces
Arugula - 10.6 oz
Pomegranate Seeds - ¼ pieces
Narshehab sauce - 2 spoons
Walnuts - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the pumpkin, removing the skin and seeds (this can be done easily with a regular spoon by scraping out the fibrous flesh along with the seeds) and cut it into one-centimeter cubes. Place the cubes on a baking sheet, drizzle with olive oil, sprinkle with pepper, toss lightly, and bake in a preheated oven at 392°F for fifteen minutes. Then, add salt, toss again, and continue baking for another fifteen minutes, until they develop a nice golden crust. Remove from the oven and let cool to room temperature.

Step 2

In a large bowl, mix the juice from the lemon and orange with the nut butter. Season with salt and pepper.

Step 3

Coarsely chop the walnuts and toast them in a skillet. Peel the pomegranate to yield half a cup of arils. Then, mix the walnuts with the pomegranate arils and add arugula.