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Arugula salad with pumpkin and apple

updated

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Ingredients for 2 servings:

  • 70 g arugula
  • 70 g pumpkin flesh, butternut
  • ½ apple, red-skinned
  • some lemon juice
  • 1 ½ tbsp apple cider vinegar, fruity-mild
  • salt and pepper
  • 1 tsp spicy pumpkin puree
  • 1 tbsp pumpkin seed oil
  • 1 tbsp oil, neutral
  • 1 tbsp pumpkin seeds, roasted

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with raw pumpkin

Wash the arugula and shake dry. Thinly slice the raw pumpkin, then cut these into small, bite-sized pieces. Core the apple, cut the flesh into chunks to fit the pumpkin pieces, and drizzle with lemon juice. Divide everything between two plates. Mix the vinegar, pumpkin puree, salt, pepper, and oil to make a dressing and drizzle over the salad. Sprinkle with the pumpkin seeds and serve. Because of the small amount of pumpkin, this recipe is ideal if you’re already making pumpkin soup or other pumpkin dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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