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Arugula salad with baked pumpkin

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Recipe from Topfood
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20 min
2021-09-15-nomefx-delicious-salad-with-arugula-and-baked-pumpkin-yk9fmag
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Updated 18.04.2022
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.

Ingredients
servings

  • 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 100 g

  • Calories

    281 kcal

  • Protein

    6 g

  • Fat

    18 g

  • Carbohydrates

    27 g

Method

  • 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).

    Arugula salad with baked pumpkin

  • Finely cut walnuts.

    Arugula salad with baked pumpkin

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

    Arugula salad with baked pumpkin

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

    Arugula salad with baked pumpkin

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

Bon Appetit!

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