For this really autumn salad, take the baked nutmeg pumpkin, mix it with young arugula leaves and garnish with a few fragrant nut shavings Parmesan. Share with friends: 
Time: 43 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and diced 2 cm. Nutmeg pumpkin (680 gr.)
- Olive oil
- 1 tbsp. l maple syrup
- Coarse salt and ground black pepper
- 3 tbsp. l dried cranberries
- 3/4 Art. apple cider or apple juice
- 2 tbsp. l cider vinegar
- 2 tbsp. l chopped shallots
- 2 tsp Dijon mustard
- 110 gr. young shoots of arugula (rinse and dry)
- 1/2 tbsp. fried halves of walnuts
- 3/4 Art. grated parmesan
Recipes with similar ingredients: pumpkin, arugula, shallots, dried cranberries, parmesan cheese, walnuts, maple syrup, Dijon mustard, apple cider, apple cider vinegar
Recipe preparation:
- Bake pumpkin: Preheat oven to 205 ° C. Put pumpkin on a baking sheet. Add 2 tbsp. l maple olive oil syrup, 1 tsp salt, 1/2 tsp pepper and mix. Bake pumpkin within 15-20 minutes until soft, turning 1 time in the process cooking. In the last 5 min. add cranberries.
- Prepare vinaigrette dressing for dressing: in a small in a stew pan mix apple cider, vinegar, shallots and bring to boil over moderate heat. Cook for 6-8 minutes until cider evaporate to about 1/4 tbsp. Turn off the fire, mix Dijon mustard, 1/2 tbsp. olive oil, 1 tsp salt and 1/2 tsp pepper.
- Put arugula in a large salad bowl, add the baked pumpkin mix, walnuts and grated parmesan. Pour like that the amount of vinaigrette sauce so that the salad is sufficiently moist, and mix well. Sprinkle with salt and pepper and immediately serve.
