Pumpkin, Arugula, and Avocado Salad is a fresh, vibrant dish that combines the sweetness of roasted pumpkin, the peppery bite of arugula, and the creaminess of avocado. It’s a perfect autumn-inspired salad, packed with nutrients and flavor. Here's how to make it:
Pumpkin, Arugula, and Avocado Salad
Ingredients:
- 2 cups pumpkin, peeled and cubed (butternut squash works well too)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups fresh arugula
- 1 ripe avocado, peeled, pitted, and sliced
- 1/4 cup toasted pumpkin seeds (pepitas)
- 2 tablespoons balsamic vinegar (or lemon juice)
- 1 tablespoon honey or maple syrup
- 1/4 cup crumbled feta or goat cheese (optional)
- Fresh herbs (like parsley or cilantro), for garnish
Instructions:
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Roast the Pumpkin:
- Preheat your oven to 400°F (200°C).
- Toss the cubed pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread the pumpkin cubes on a baking sheet in a single layer.
- Roast for 25-30 minutes, turning once halfway through, until the pumpkin is tender and lightly caramelized. Set aside to cool slightly.
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Prepare the Dressing:
- In a small bowl, whisk together 1 tablespoon of olive oil, balsamic vinegar (or lemon juice), honey (or maple syrup), and a pinch of salt and pepper. Adjust the seasoning to taste.
-
Assemble the Salad:
- In a large bowl, toss the arugula with the roasted pumpkin, avocado slices, and toasted pumpkin seeds.
- Drizzle the dressing over the salad and gently toss to combine.
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Garnish and Serve:
- If using, crumble feta or goat cheese over the salad for extra creaminess.
- Garnish with fresh herbs for a pop of color and flavor.
Optional Variations:
- Add Protein: Top the salad with grilled chicken, chickpeas, or quinoa for a more filling meal.
- Different Nuts: Swap the pumpkin seeds for toasted almonds, walnuts, or pecans.
- Citrus Twist: Add segments of orange or grapefruit for a bright, citrusy contrast.
This pumpkin, arugula, and avocado salad is light yet hearty, making it a delicious and wholesome dish perfect for fall. Enjoy!
