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Pumpkin and arugula salad

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Ingredients for 2 servings:

  • 400 g Hokkaido pumpkin(s)
  • 250 g arugula
  • 4 leaves of Lollo Rosso
  • 1 pear(s)
  • 1 tbsp honey
  • 1 tsp oil (rosemary oil)
  • 100 g feta cheese
  • salt and pepper
  • nutmeg
  • n. B. vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Vegetarian

Wash and trim the lettuce leaves and arugula. Cut the pumpkin into small pieces and lightly fry them in a pan with rosemary oil. Then add salt, pepper, and nutmeg, along with a dash of water, and season with honey. Cut the feta into small pieces and slice the pear. When the pumpkin is cooked, spread it over the salad and garnish with feta, pear, and honey. Add a drizzle of vinegar, if desired.

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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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