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🍽️ Crispy Oven Roasted Pumpkin on Crisp Arugula

212 kcal · 30 min · 4 servings

Ingredients

• 150 g arugula
• 1 shallot
• 4 tbsp olive oil
• 3 tbsp apple cider vinegar
• salt
• pepper (from the mill)
• 40 g walnut kernels
• 40 g parmesan

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Thoroughly wash the pumpkin.
3. 3. Cut the pumpkin in half.
4. 4. Remove the inner fibers and seeds.
5. 5. Cut the pumpkin halves into wedges.
6. 6. Place the wedges on a baking sheet.
7. 7. Drizzle the oil over the pumpkin wedges.
8. 8. Brush the wedges thinly with honey.
9. 9. Season everything with salt and pepper.
10. 10. Bake the pumpkin for about 35 minutes until golden brown.
11. 11. Wash the arugula under running water.
12. 12. Remove any thick stems or wilted leaves.
13. 13. Shake the arugula dry.
14. 14. Tear the leaves into smaller pieces if necessary.
15. 15. Peel the shallot.
16. 16. Dice the shallot finely.
17. 17. Mix the shallot cubes with oil.
18. 18. Add the vinegar.
19. 19. Season the dressing with salt and pepper.
20. 20. Taste the dressing and adjust seasoning if needed.
21. 21. Chop the walnuts coarsely.
22. 22. Place the baked pumpkin wedges on the plates.
23. 23. Mound the arugula on top of the pumpkin.
24. 24. Drizzle the dressing over the salad.
25. 25. Grate the Parmesan over the dish.
26. 26. Sprinkle the walnuts over the top as a garnish.

Nutrition per serving

• kcal: 212
• Protein: 6 g · Fett/Fat: 20 g · Carbs: 2 g