Recipe: Pumpkin Arugula Salad With A Rosemary Mustard Vinaigrette
Posted Sep 03 2012 4:06pm
Along with apples , I also received a small pumpkin in our CSA last week. I absolutely adore pumpkin and I normally associate pumpkin flavors with sweet dishes like pie, bread or muffins , but it’s actually quite delicious in savory dishes as well. Pumpkin is squash after all and squash dishes with fresh herbs are delicious.
There are many ways to roast a pumpkin, but I find that chunking it before roasting gives a lovely carmelization on the outer layer of the pumpkin which works great for salads (for pumpkin puree, I roast pumpkin halves flesh side down in about 1/4 inch of water). The rosemary in the dressing works so well with the earthiness of the pumpkin and the spiciness of the arugula, and the sunflower seeds add a great bit of crunch.
1/2 tablespoon raw honey
1 tablespoon dijon mustard
1/8 cup white balsamic vinegar (any light-colored vinegar will do)
1/4 cup of olive oil
1 pinch of salt
1 pinch of pepper
2 teaspoons finely chopped fresh rosemary
Salad: 1 small pumpkin
6 cups arugula
1/2 red onion, sliced
1/4 cup raw sunflower seeds
1/4 cup raw cashews
salt and pepper
Preheat the oven to 375°. For the dressing, whisk all ingredients together until combined and set aside. Cut the pumpkin in half and and remove all the seeds. Chop the pumpkin into smaller chunks and place it flesh side up onto a roasting rack. the flesh with olive oil, salt and pepper. Roast the pumpkin chunks for 45 minutes or until the flesh is tender. After the pumpkin has cooled, remove the skin with a paring knife and cut the pumpkin into bit sized pieces. Add the arugula, cashews, sunflower seeds, onion, and pumpkin into a bowl and dress the salad right before serving.