Salad with roasted pumpkin

Ingredients for 2 servings:

• 400 g pumpkin flesh
• 1 m.-sized onion(s)
• 3 tbsp oil
• 3 tbsp balsamic vinegar
• n. B. Garlic, approx. 1 – 2 cloves
• some salt and pepper, from the mill
• 30 g tomatoes, dried in oil, approx.
• 150 g cherry tomatoes
• 75 g arugula, approx.
• n. B. Salt
• n. B. Pfeffer
• e.g. balsamic vinegar
• 2 tbsp pine nuts, approx.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cut 400g of seeded and peeled pumpkin into cubes with sides measuring approximately 2cm and the onion into wedges. Mix with the oil, balsamic vinegar, and crushed garlic cloves in a shallow dish or in a roasting pan, and season with salt and pepper. Bake in a preheated oven at 200°C for approximately 20-30 minutes, until the pumpkin is soft, turning once or twice. Meanwhile, toast the pine nuts in a dry pan until browned. Let cool on a plate. Slice or dice the sun-dried tomatoes. Halve the cherry tomatoes. Wash the arugula, dry thoroughly, and chop into smaller pieces if desired. Arrange the arugula on 2 plates. Arrange the lukewarm pumpkin, cherry tomatoes, and sun-dried tomatoes on top. Drizzle with a little balsamic vinegar, if desired, and season with salt and pepper. Serve sprinkled with pine nuts.