Hi everyone! Salads are my new passion. Although the bitter taste of arugula salad is not to my liking, it is a healthy autumn salad, so I try to find all sorts of combinations to enjoy it. That’s how I came to combine arugula with carameized walnuts, cranberries, and baked pumpkin for a delicious and healthy autumn recipe.
Autumn is a time for hearty, warming meals, but it’s also the perfect season to enjoy something light and refreshing. This autumn salad is just that: a mix of crisp greens, creamy roasted pumpkin, crunchy nuts, and cranberries, all topped with an easy-to-make homemade dressing.
Like most salads, it is simple, and in combination with pumpkin, and walnuts are also healthy.
Did you know that pumpkin contains potassium, which helps the heart, strengthens the immune system due to the content of vitamin C, has a consistent intake of calcium that protects bones? A multitude of reasons to eat more pumpkin, either in salads or pies.
You can make this salad as soon as you get home from work, then let the flavors mingle while you relax with a glass of wine or read a book. When it’s time for dinner, simply toss everything together and enjoy.
• 125 g arugula
• 250 g pumpkin
• 30 g nuts
• 30 g dried cranberries
• 50 g butter
• 30 g brown sugar
• 1 tablespoon of olive oil.
For the fressing:
• 1 tablespoon of olive oil
• 30 g of honey
• 2 tablespoons balsamic vinegar
• pepper – to taste
• ½ teaspoon salt
Instructions for This Healthy Autumn Salad with Arugula, Baked Pumpkin, Cranberries, and Caramelized Nuts:
1. First, prepare the pumpkin. I had a whole pumpkin of which I used, for this recipe, only half. So I cut the pumpkin in half, took out its seeds, and put it on a tray covered with baking paper.
2. Sprinkle the pumpkin with salt and a tablespoon of olive oil and bake in the oven at 200 degrees for 40 minutes until the pulp is soft and cooked.
3. While the pumpkin was in the oven, I caramelized the nuts. In a pan, I heated the butter and then I added the brown sugar.
4. I let it caramelize and added nuts. I let the nuts caramelize with the sugar for a few seconds and turned off the heat.
5. After the pumpkin is cooked, I cut it into slices, removing the peel, and cut the pulp into cubes.
6. For the dressing, I mixed the rest of the olive oil, honey, balsamic vinegar, salt, and pepper.
7. I put in a bowl, the arugula, the baked pumpkin, caramelized walnuts, cranberries, and dressing and mixed well.
The salad is served immediately.
Don’t get me wrong, I love the warmer months of summer as much as the next guy, but I’m also a big fan of fall. And there’s no better way to embrace this season than to make this wonderful autumn salad. It’s light, refreshing, and incredibly nutritious at the same time.
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