Description
Pumpkin Arugula Salad is a vibrant and flavorful dish that beautifully combines the sweet earthiness of roasted pumpkin with the peppery bite of fresh arugula. Topped with creamy feta cheese and crunchy pine nuts, this salad is drizzled with a tangy balsamic vinaigrette that elevates its taste, making it an impressive addition to any gathering or a satisfying light meal. Perfect for autumn, this recipe captures the essence of the season in every bite.
Ingredients
Scale
- 4 cups fresh arugula
- 2 cups roasted pumpkin cubes (about 1 medium pumpkin)
- 1/2 cup crumbled feta cheese
- 1/4 cup pine nuts (or walnuts/pecans)
- 3 tbsp balsamic vinaigrette
Instructions
- Preheat your oven to 400?F (200?C). Cut the pumpkin into cubes, toss with olive oil, salt, and pepper, and roast for 25-30 minutes until tender.
- While roasting, toast pine nuts in a skillet over medium heat for about 3-5 minutes until golden brown.
- In a small bowl, whisk together balsamic vinaigrette ingredients?adjust seasoning to taste.
- In a large bowl, combine arugula and roasted pumpkin. Top with feta and toasted pine nuts.
- Drizzle dressing just before serving; toss gently to coat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 large bowl (200g)
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg