This pumpkin and arugula salad is a perfect fall dish, combining the earthy sweetness of roasted pumpkin with the peppery kick of arugula. The feta cheese and dried cranberries add a wonderful contrast of flavors, while the toasted pumpkin seeds provide a delightful crunch.
Ingredients: 2 cups diced pumpkin. 4 cups fresh arugula leaves. 1/2 cup crumbled feta cheese. 1/4 cup toasted pumpkin seeds. 1/4 cup dried cranberries. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.
Instructions: Preheat your oven to 375F 190C. Toss the diced pumpkin with 1 tablespoon of olive oil and season with salt and pepper. Spread the pumpkin on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized. Let it cool. In a large salad bowl, combine the roasted pumpkin, fresh arugula, crumbled feta cheese, toasted pumpkin seeds, and dried cranberries. In a small bowl, whisk together the remaining olive oil and balsamic vinegar to make the dressing. Season with salt and pepper. Drizzle the dressing over the salad and toss gently to combine. Serve immediately and enjoy your delicious pumpkin and arugula salad!
Prep Time: 15 minutes
Cook Time: 25 minutes
Sakari Australian Shepherds
