Pumpkin & rocket salad

Delight in the flavors of fall with our Pumpkin & Rocket Salad recipe. Crafted with fresh arugula, roasted pumpkin, and a subtle sweetness from brown sugar, all brought together by a tangy olive oil and vinegar dressing. This easy-to-make salad is perfect for any meal!

  • 04 Apr 2025
  • Cook time 20 min
  • Prep time 10 min
  • 4 Servings
  • 5 Ingredients

Pumpkin & rocket salad

Pumpkin & rocket salad is a delightful and healthy dish that combines the nuttiness of roasted pumpkin with the peppery flavor of arugula. With a light dressing made from olive oil, vinegar, and a hint of brown sugar, this salad is both refreshing and satisfying. Perfect as a side dish or a light meal, it's easy to prepare and packed with nutrients.

Ingredients:

2 tbsp olive oil
27g
2 tbsp vinegar
30g
2 tsp brown sugar
6g
4 cups pumpkin
480g
5 cups arugula
100g

Instructions:

1. Prepare the Pumpkin:
- Preheat your oven to 200°C (390°F).
- Peel and dice the pumpkin into small, bite-sized cubes.
- Place the diced pumpkin on a baking tray lined with parchment paper.
- Drizzle 1 tablespoon of olive oil over the pumpkin and toss to coat evenly.
- Roast the pumpkin in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through to ensure even roasting.
- Remove from the oven and set aside to cool.
2. Prepare the Dressing:
- In a small bowl, combine the remaining 1 tablespoon of olive oil, 2 tablespoons of vinegar, and 2 teaspoons of brown sugar.
- Whisk the ingredients together until the brown sugar is fully dissolved and the dressing is well mixed.
3. Assemble the Salad:
- In a large salad bowl, place the 5 cups of fresh arugula (rocket).
- Add the cooled roasted pumpkin cubes to the bowl.
- Drizzle the dressing over the salad.
- Gently toss the salad to ensure all ingredients are well coated with the dressing.
4. Serve:
- Serve immediately to enjoy the fresh flavors.
- Optionally, you can garnish with toasted seeds or nuts for added crunch, or crumble some feta cheese on top for extra flavor.

Tips:

- Roasting the Pumpkin: Cut the pumpkin into even-sized chunks to ensure they roast evenly. Toss the pumpkin pieces in a bit of olive oil, salt, and pepper before roasting at 400°F (200°C) until tender and caramelized, about 25-30 minutes.

- Dressing: Whisk together the olive oil, vinegar, and brown sugar until the sugar is fully dissolved. Taste and adjust the seasoning with salt and pepper as needed.

- Mixing the Salad: Allow the roasted pumpkin to cool slightly before mixing it with the arugula. This prevents the arugula from wilting and maintains the salad's crisp texture.

- Add-ins: For extra flavor and texture, consider adding toasted seeds, nuts, or a sprinkle of feta cheese to your salad.

- Serving: Serve the salad immediately after mixing to enjoy the freshest flavors. If preparing in advance, keep the components separate and mix just before serving.

Enjoy your Pumpkin & rocket salad as a nutritious and flavorful addition to any meal. The combination of sweet roasted pumpkin and spicy arugula, all enhanced by a simple yet delicious dressing, makes this salad a must-try. Whether you're serving it as a side dish or a main course, it's sure to delight your taste buds and provide a healthy boost.

Nutrition Facts
Serving Size160 grams
Energy
Calories 44kcal2%
Protein
Protein 1.85g1%
Carbohydrates
Carbohydrates 10g3%
Fiber 1.00g3%
Sugar 5g5%
Fat
Fat 7g8%
Saturated 1.03g3%
Cholesterol 0.00mg-
Vitamins
Vitamin A 540ug60%
Choline 14mg2%
Vitamin B1 0.07mg6%
Vitamin B2 0.15mg12%
Vitamin B3 0.80mg5%
Vitamin B6 0.09mg5%
Vitamin B9 44ug11%
Vitamin B12 0.00ug0%
Vitamin C 15mg16%
Vitamin E 1.38mg9%
Vitamin K 27ug24%
Minerals
Calcium, Ca 70mg5%
Copper, Cu 0.17mg19%
Iron, Fe 1.35mg12%
Magnesium, Mg 27mg6%
Phosphorus, P 63mg5%
Potassium, K 510mg15%
Selenium, Se 0.46ug1%
Sodium, Na 9mg1%
Zinc, Zn 0.50mg5%
Water
Water 140g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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