Pumpkin salads are not very popular yet. But in vain, because such salads are not only tasty, but also very healthy. Both hot and cold salads are prepared from pumpkin. Pumpkin is used for salads both raw and baked. Pumpkin is best combined raw with apples, carrots, and herbs. But I especially like baked pumpkin with spices in salads. It acquires a special taste and aroma, becomes brighter, and acquires a velvety consistency. Add arugula, caramelized nuts and feta cubes to this pumpkin. I guarantee that even the pickiest people won’t refuse this salad.

Ingredients:

• 200 grams of pumpkin,
• 1 bunch of arugula,
• 50 grams of walnuts,
• 3 tablespoons pumpkin seeds,
• 5 pieces of dates,
• 1 clove of garlic,
• 50 grams of feta cheese,
• 3 tablespoons olive oil,
• 1 teaspoon apple cider vinegar,
• 2 tablespoons honey,
• 1 gram of salt,
• 1 pinch ground black pepper,
• 1 pinch of ground dry paprika.

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Preparation of the recipe “Salad with baked pumpkin, arugula and feta cheese”:

To prepare the salad we will need arugula, feta, pumpkin, walnuts, pumpkin seeds, honey, olive oil, apple cider vinegar, salt, pepper, paprika.

Peel the pumpkin, cut into small cubes, sprinkle lightly olive oil. Season with salt and paprika. Mix. Bake for 25 minutes in the oven at 180*C.

Meanwhile, cut the feta into small cubes.

In a dry frying pan, fry the pumpkin seeds for 2 minutes.

In the same frying pan, fry the walnuts for 5 minutes.

Add a tablespoon of honey to the nuts.

Fry, stirring, for 1 minute.

Place the caramelized nuts in a single layer on a plate lightly greased with sunflower oil.

For the sauce, combine olive oil, vinegar, 1 tablespoon of honey, salt and pepper.

Add chopped dates and very finely chopped garlic to the sauce.

Leave the dates in the sauce to marinate for 10 minutes.

Place washed arugula on a plate.

Drizzle some of the sauce over the arugula along with the dates.

Hello, dear friends!

Today's recipe appeared thanks to my blog friend Ellina Goncharova. Regular readers are familiar with her from the days of the culinary competition. For those who don't know - . I prepared her famous (I’m not afraid to say this) pumpkin salad with arugula, but I allowed myself to deviate from traditional recipe, but to make a variation on the theme, which I don’t even regret at all.

I noticed him a long time ago, and Ellina recently reminded me of him. And since it’s still a post, I grabbed onto new idea how to diversify it. And I was very, very pleased with the result. I hasten to post it today, and whoever likes it can try it tomorrow.

As my daughter said, this pumpkin salad is like delicious salad from the restaurant. It can be a separate dish for dinner, or it can accompany white fish. Well, it seems to me that the fish doesn't have to be white, but somewhere along those lines.

And recently I heard a saying that nothing makes home-cooked food as tasty as the prices on a restaurant menu, so let’s get to work, comrades!

Ingredients

• A small piece of pumpkin (say 400 g)
• 1 package of arugula (I do not recommend replacing with lettuce)
• Herbs of Provence or Italian
• 2 cloves garlic
• 4 tbsp. lie olive oil
• Salt pepper
• 2 tomatoes
• Balsamic vinegar

Optional (if available):

• Several sun-dried tomatoes
• Pumpkin seeds

Preparation

First, you need to wash the pumpkin and cut it into small slices, removing the seeds, pulp and cutting off the skin. It is desirable that the pieces are approximately the same shape, but without fanaticism: different sizes are also suitable.

When the pumpkin pieces are ready, make the sauce by crushing peeled garlic cloves into olive oil and adding two tablespoons of dried Provence herbs. The combination of these herbs with olive oil and garlic is simply magical and can “charm”, it seems to me, any dish (within reason, of course). So, after you have mixed all this in a separate bowl, grease each piece of pumpkin with this mixture.

Then place these pumpkin pieces on a baking sheet and place in hot oven for baking for 25-30 minutes. Check to see if the pumpkin is ready. I still turned it over once. After about 10 minutes, the pumpkin begins to smell fragrant throughout the entire kitchen.

And when you take it out, you will understand that even in this form it is simply magnificent (I mean its taste). Place the pumpkin pieces in a separate plate and let them cool completely.

Well, now is the time to get started with arugula. It needs to be washed and sorted thoroughly, discarding all the “rotten” leaves. After sorting, I recommend drying it with a paper towel.

And then, when the leaves are dry, place the arugula on a dish as a “pillow” for the pumpkin. Place cold pieces of pumpkin in random order on top (do not place warm ones, otherwise the arugula will be damaged).

And then add chopped tomatoes and sprinkle with balsamic vinegar. So lightly, without much effort. In this case, the arugula itself will not leak, but will “look cheerful,” pleasing the eye and stomach. By the way, this is an excellent pumpkin salad for weight loss - it contains a lot of vitamins and minerals and will be enough for you to replace a full dinner.

The combination of sweet pumpkin and bitter arugula in this pumpkin salad is very good.

In the original, Ellina suggests adding pumpkin seeds (I didn’t have them, although I even made them myself once). I think it will be very tasty with them too. And I will definitely try it. And according to today’s recipe, I have already made the salad twice.

Pumpkin salad with arugula is a dish that can be considered a healthy food. The two main ingredients of a warm salad are real storehouses of nutrients. Foods rich in vitamins and minerals used for cooking dietary dishes, allow not only to improve metabolism and digestive processes, but also contribute to weight loss.

About the dish

Pumpkin is very healthy and is available almost throughout the year. Melon culture is rich in vitamins and microelements. Its content of vitamin T, a unique element that can burn fat, makes pumpkin a leader among dietary products. It quickly saturates the body without depositing extra centimeters on the waist and hips.

Arugula - type lettuce, famous unique composition. It contains unsaturated compounds that are beneficial for the body. fatty acid, mono- and disaccharides, dietary fiber. Greens are rich in vitamins and microelements, including folic acid, vitamins A, PP, group B, phosphorus, zinc, selenium and many other useful elements.

Eating arugula helps strengthen immune system, improving the functioning of the nervous and cardiovascular systems, increasing potency in men and stabilizing reproductive functions.

The pine nut included in the baked pumpkin and arugula salad also has a lot of beneficial properties. Consuming pine nuts in small quantities replenishes the body’s vitamin reserves, helps block oxidative processes, and prevents premature aging of the body.

The recipe for pumpkin salad with arugula came to us from Italy. It is served warm and consumed as a separate dish. This is a very filling dish, quite high in calories and containing a large amount of fat.

The recipe is simple, the ingredients are available. Many people are confused by pumpkin in the dish. But thanks to all the ingredients included in the salad, it has a bright taste and extraordinary richness.

Salad refers to vegetarian dishes, you can cook it on fasting days. It takes very little time to prepare - only 20 minutes. The cooking process is very simple. So many advantages in one dish make it truly healthy, especially in the off-season and winter, when the body experiences hypovitaminosis and actively resists stress and infections.