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!
Cook time 20 min
Prep time 10 min
Ingredients:
2 tbsp olive oil2 tbsp vinegar
2 tsp brown sugar
4 cups pumpkin
5 cups arugula
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.
Instructions:
- 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.
- 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.
- 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.
- 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 per serving
4 ServingsCalories 44kcal
Protein 1.85g
Carbohydrates 10g
Fiber 1.00g
Sugar 5g
Fat 7g
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