Usuba
Baked Pumpkin with Arugula and Walnuts
Warm salad with crispy roasted pumpkin cubes, fresh arugula, walnuts and pomegranate. A citrus juice and walnut oil dressing is complemented by a sweet and sour pomegranate molasses sauce.
- Total
- 35 min
- Standard serving
- 402.5 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the pumpkin and remove the insides using a spoon to scrape out the stringy flesh and seeds. Cut the flesh into cubes with 1 cm sides.
Spread the cubes on a baking sheet, drizzle with olive oil, season with ground red pepper and toss lightly.
Bake in a preheated 200°C oven for 15 minutes. Then salt, stir and continue baking for another 15 minutes until beautiful crusts form.
Remove from the oven and cool to room temperature.
- 2
Step 2
Squeeze the juice from half a lemon and half an orange into a large bowl.
Add nut butter, salt and pepper with ground black pepper. Mix well.
- 3
Step 3
Coarsely chop the walnuts and toast them in a pan until fragrant.
Peel the pomegranate and separate the seeds. Mix the roasted nuts with pomegranate and add arugula.
- 4
Step 4
Arrange the mixture of arugula, nuts, and pomegranate on a large serving plate. Drizzle with the prepared dressing.
Place the cooled pumpkin cubes on top and drizzle with narsharab sauce.
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