Arugula And Roasted Pumpkin Salad With Blue Cheese And Pecan

Recipe Ingredients

1/4 cup	36g / 1.3oz	Pecan halves
3 cups	711ml	Cubed (1") peeled seeded pumpkin
5 tablespoons	75ml	Pumpkin seed oil - divided
1/4 teaspoon	1.3ml	Aleppo pepper
1/2 teaspoon	2.5ml	Coarse sea salt - or to taste
1 tablespoon	15ml	Sherry vinegar
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Shallot - peeled, minced (small)
		Freshly-ground black pepper - to taste
2		Arugula bunches - trimmed, washed, (small) and dried well
1/4 lb	113g / 4oz	Good blue cheese - (1 cup crumbled)

Recipe Instructions

Heat the oven to 300 degrees. Spread the pecans in a shallow baking dish and bake until crisp, about 10 minutes. Remove from the oven and cool, then chop coarsely. Raise the heat to 375 degrees.

Roll the pumpkin cubes in 1 tablespoon of the pumpkin seed oil in a large bowl and season with the aleppo pepper and salt. Spread on a large baking sheet and roast until they are soft and caramelized but still holding their shape, about 20 to 25 minutes, turning with a spatula every 5 minutes. Remove from the oven and cool to room temperature.

Whisk together the Sherry vinegar, mustard and minced shallot in a small bowl with salt and black pepper to taste. Whisk in the remaining oil until emulsified. Place the arugula in a salad bowl and drizzle the dressing over it to taste; you may not need it all. Toss until the greens are lightly coated.

Divide the greens among the serving plates and arrange the pumpkin cubes on top of each. Sprinkle with the blue cheese and toasted pecans and serve at once.

Source:
"The Los Angeles Times, 10-22-2003"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.