Looking for a fresh, seasonal salad that’s packed with flavor and perfect for fall? This vibrant salad combines the peppery bite of arugula, the sweetness of roasted pumpkin, and the creamy tang of goat cheese. Topped with crunchy roasted pumpkin seeds for that extra texture, it’s the ultimate side dish or light meal! This recipe highlights the key flavors and ingredients, and the warm, fall-inspired vibe should resonate well with anyone looking for healthy seasonal meals! Pumpkin is rich in vitamins A and C, fiber, and antioxidants, while goat cheese provides high-quality protein, calcium, and healthy fats, making their combination both nutritious and delicious.
INSALATA di ZUCCA AL FORNO, RUCOLA E FORMAGGIO DI CAPRA (ROASTED PUMPKIN, ARUGULA AND GOAT CHEESE SALAD)
Total Preparation Time: 35 minutes Baking: 30 minutes Servings: 4
Pumpkin salad
INGREDIENTS
100 g (4 cups) fresh arugula
2 cups roasted pumpkin (cubed) – about 1 small Delica pumpkin
200 g (7 oz) goat cheese (crumbled)- I use Gubet from Casaleroccolo
4 tablespoons roasted pumpkin seeds (pepitas)
Olive oil, balsamic vinegar, salt & pepper for dressing
DIRECTIONS
1.Preheat the oven to 200°C (400°F). Clean the pumpkin removing the seeds, filament and skin. Cut into small pieces and toss in olive oil, salt, and pepper. Roast for 25-30 minutes, until golden and tender
2. In a large bowl, toss fresh arugula with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Display arugula on four plates.
3. Add the roasted pumpkin and crumbled goat cheese on top
4. Sprinkle with roasted pumpkin seeds for a delightful crunch
5. Serve immediately and enjoy!
This salad is a perfect mix of savory, sweet, and tangy flavors – plus, it’s super nutritious! What’s your favorite fall salad combo? – Paola
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