Autumn's hearty salad, garnished with oven-roasted pumpkin cubes, crunchy pumpkin seeds, and white cheese. The balance between the sweet pumpkin and salty cheese adds a warm touch to tables during seasonal transitions.
Toss the cubed pumpkin with olive oil, thyme, salt, and black pepper and arrange spaced out on a baking tray; bake at 200 degrees until the edges are lightly browned.
Toast the pumpkin seeds in a dry pan, stirring occasionally, until lightly colored; remove from the heat immediately to prevent burning.
Spread the arugula on a large serving platter and arrange the warm pumpkin cubes from the oven on top; garnish with crumbled white cheese and toasted seeds and serve.
Important: Leave space between the pumpkin cubes on the baking tray; if they overlap they'll steam and soften instead of roasting. Note: Keep an eye on the seeds while toasting them, as they can burn within seconds. Allergen: contains nuts/seeds (pumpkin seeds) and dairy (white cheese).
If you toss the pumpkin with a thin coating of olive oil and thyme before roasting, it caramelizes more easily and its aroma deepens.
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