Salad with Roasted Squash, Arugula, Pecorino Cheese, and Pine Nuts

A delicious salad with butternut squash, which has a sweet, nutty flavor and is perfect for roasting.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Pumpkins

  • 1 spoon Spices, mayonnaise, dried

  • 1 pod Garlic, fresh

  • 0.5 teaspoons Spices, coriander - seeds

  • pieces Spices, cinnamon, ground

  • pieces Spices, cumin, seeds

  • 2 spoons Oil, olive

  • 1.5 spoons Juice, lemon

  • 1.5 spoons Pine nuts

  • pieces Salt, table

  • 1 pinch Spices, pepper, red or cayenne

  • 3 handfuls Arugula

  • 50 g Cheese, Parmesan, hard

  • pieces Oil, olive

  • 1 spoon Vinegar, balsamic

Steps

  1. Peel the squash, remove the seeds, and cut it into thick slices. Place the slices in a bowl. In a mortar, mix salt, fresh marjoram, garlic, coriander seeds, ground cinnamon, cumin, and a tablespoon of olive oil. Season the squash slices with the mixture.

  2. Preheat the oven to 180 degrees Celsius. Line a baking tray with parchment paper, then arrange the seasoned squash slices on it and bake in the preheated oven for about 35 minutes. Be careful not to burn the squash! Let the roasted slices cool.

  3. Add the cooled slices to a bowl and season with a tablespoon of olive oil, lemon juice, salt, and cayenne pepper. Sprinkle with toasted pine nuts. Add washed arugula and gently mix the ingredients. Be careful not to crush the squash.

  4. Transfer the salad to a serving plate and generously top with thin shavings of pecorino cheese. Drizzle everything with olive oil and pear vanilla vinaigrette, then serve the prepared salad.

Nutrition Information (Per 100g)

  • Calories: 80.18 kcal
  • Fat: 4.19 g
    • Saturated Fat: 1.01 g
  • Carbohydrates: 7.88 g
    • Sugars: 1.76 g
  • Protein: 1.76 g
  • Fiber: 1.34 g