Arugula salad with baked pumpkin

Recipe from Наталья
Arugula salad with baked pumpkin
Cooking time: 20 min
Servings 4
A great dish for a girl’s party. A low-carb and dietary salad for a light dinner or as a bite. Serve with boiled chicken, turkey or rice.


  • Pumpkin
    1 cups
  • Arugula
    8 cups
  • Pears
    1,3333333333333 pcs.
  • Walnuts
    6 tbsp.
  • Honey
    1,3333333333333 tbsp.
  • Pumpkin oil
    2 tbsp.
  • Balsamic vinegar
    2 tbsp.
  • Ground cinnamon
    to taste
  • Ground pepper
    to taste
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    281 kcal

  • Protein

    6 g

  • Fat

    18 g

  • Carbohydrates

    27 g


  • Rinse pumpkin, peel and remove the seeds. Then cut into stripes and transfer to the baking sheet lined with parchment. Sprinkle with ground cinnamon, salt and pepper. Bake in the oven to 428 F for about 20-25 minutes (until tender).

  • Finely cut walnuts.

  • Peel pears, cut into slices. Don’t forget to remove the seeds.

  • Rinse arugula under running water and drain with a paper towel.

  • Combine all ingredients in a bowl, mix well. Pour with vinegar and oil. Mix well.

Bon Appetit!

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