A hearty autumn salad topped with oven-roasted pumpkin cubes, crunchy pumpkin seeds, and white cheese. The balance of sweet pumpkin and salty cheese brings a comforting touch to the table as the seasons change.
Toss the cubed pumpkin with olive oil, thyme, salt, and black pepper, then spread it out on a baking sheet. Roast at 200°C / 390°F until the edges are lightly browned.
Toast the pumpkin seeds in a dry skillet, stirring occasionally, until lightly browned. Remove them from the heat right away to keep them from burning.
Spread the arugula on a large serving platter and arrange the warm roasted pumpkin cubes on top. Garnish with crumbled white cheese and toasted seeds, then serve.
Important: Leave space between the pumpkin cubes on the baking sheet; if they are crowded, they will steam instead of roast. Watch the seeds closely while toasting, as they can burn in seconds. Allergen note: contains pumpkin seeds and dairy (white cheese).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
