Arugula And Roasted Pumpkin Salad With Blue Cheese And Pecan

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Arugula And Roasted Pumpkin Salad With Blue Cheese And Pecan

 

1/4 cup pecan halves

3 cups 1 inch cubed, peeled seeded pumpkin

5 tablespoons pumpkin seed oil, divided

1/4 teaspoon aleppo pepper

1/2 teaspoon coarse sea salt, or to taste

1 tablespoon Sherry vinegar

1 teaspoon Dijon mustard

1 small shallot, peeled, minced

freshly ground black pepper to taste

2 small arugula bunches, trimmed, washed, and dried well

1/4 pound good blue cheese, 1 cup crumbled

 

Heat the oven to 300 degrees.

Spread the pecans in a shallow baking dish and bake until crisp, about 10

minutes.

Remove from the oven and cool, then chop coarsely. Raise the heat to 375

degrees.

Roll the pumpkin cubes in 1 tablespoon of the pumpkin seed oil in a large

bowl and season with the aleppo pepper and salt.

Spread on a large baking sheet and roast until they are soft and caramelized

but still holding their shape, about 20 to 25 minutes, turning with a

spatula every 5 minutes.

Remove from the oven and cool to room temperature.

Whisk together the sherry vinegar, mustard and minced shallot in a small

bowl with salt and black pepper to taste.

Whisk in the remaining oil until emulsified.

Place the arugula in a salad bowl and drizzle the dressing over it to taste,

you may not need it all.

Toss until the greens are lightly coated.

Divide the greens among the serving plates and arrange the pumpkin cubes on

top of each.

Sprinkle with the blue cheese and toasted pecans and serve at once.

Makes 4 servings.

Calories 334, Fat 31 g, Carbs 10 g, Sodium 729 mg, Fiber 2 g.