← All recipes

🍽️ Pumpkin Rucola Salad with Roasted Pine Nuts

378 kcal · 30 min · 4 servings

Ingredients

• 800 g pumpkin flesh
• 4 smaller onions
• 2 tbsp ghee
• 2 tbsp powdered sugar
• 1 bunch arugula
• 4 tbsp pine nuts
• 60 g Parmesan (shaved)
• 4 tbsp balsamic vinegar
• 3 tbsp pumpkin seed oil
• salt
• pepper

Instructions

1. 1. Cut the pumpkin flesh into small cubes.
2. 2. Peel the onions and cut them into quarters.
3. 3. Grease a baking tray with one tablespoon of ghee.
4. 4. Season the fat on the tray with salt and pepper.
5. 5. Distribute the onion quarters and pumpkin cubes evenly on the tray.
6. 6. Preheat the oven to 200 degrees Celsius.
7. 7. Place the tray in the preheated oven.
8. 8. Bake the vegetables for 20 minutes.
9. 9. Wash the arugula thoroughly.
10. 10. Remove any wilted or inedible leaves from the arugula.
11. 11. Shake the arugula dry.
12. 12. Heat a pan without adding extra fat.
13. 13. Roast the pine nuts in the pan until golden yellow.
14. 14. Remove the roasted pine nuts from the pan and set them aside.
15. 15. Take the baking tray with the vegetables out of the oven.
16. 16. Heat the remaining ghee in a clean pan.
17. 17. Add the powdered sugar to the hot pan.
18. 18. Let the sugar melt until it caramelizes to a light brown color.
19. 19. Gently lift the baked vegetables into the caramel pan.
20. 20. Toss the vegetables briefly to coat them with caramel.

Nutrition per serving

• kcal: 378
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 20 g