Autumn Pumpkin Salad with Arugula and Walnuts - Simple & Fresh
An autumnal pumpkin salad with arugula and walnuts is the perfect choice when you crave a healthy and seasonal meal. As a hobby cook, I love the combination of the sweet aroma of oven-roasted pumpkin and the peppery note of fresh arugula. This salad is not only a visual highlight on the plate but also quick to prepare. The crunchy walnuts provide the perfect texture, while a homemade dressing of high-quality olive oil and vinegar harmoniously combines all components. This dish is ideal for anyone who values fresh ingredients without any fuss and wants to eat healthily and varied. Grab your kitchen utensils and try this autumnal composition – you'll see how easy it is to create a first-class taste experience from just a few high-quality ingredients. Meow, simply delicious!
Ingredients
Preparation
Preheat the oven and cut the Hokkaido pumpkin (250 g) into small, bite-sized cubes.
Roast the pumpkin cubes with a little oil in the oven until golden brown and soft – the whole kitchen will smell wonderfully of autumn!
Thoroughly wash the arugula (50 g), shake it dry, and arrange it on a plate.
Briefly roast the walnuts (30 g) in a pan without oil to bring out their full aroma, then roughly chop them.
For the dressing, mix the olive oil (2 tbsp) with the apple cider vinegar (1 tbsp), salt (1 pinch), and pepper (1 pinch) in a small bowl.
Place the roasted pumpkin cubes over the arugula, sprinkle with the walnuts, and drizzle everything with the dressing.
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