Baked pumpkin salad with arugula from Alexander Seleznev. Pumpkin salad with arugula for weight loss Pumpkin and cheese salad

Pumpkin salad with arugula is a dish that can be attributed to healthy food. The two main ingredients of a warm salad are real pantries of nutrients. Foods rich in vitamins and minerals used to prepare dietary dishes can not only improve metabolism and digestive processes, but also contribute to weight loss.

About the dish

Pumpkin is very useful and it is available almost throughout the year. The gourd culture is rich in vitamins and microelements. The content of vitamin T in it, a unique element that can burn fat, provides pumpkin with leadership among dietary products. It quickly saturates the body without putting off extra centimeters at the waist and hips.

Arugula is a type of leaf lettuce, famous for its unique composition. It contains unsaturated fatty acids, mono- and disaccharides, and dietary fiber useful for the body. Greens are rich in vitamins and microelements, including folic acid, vitamins A, PP, group B, phosphorus, zinc, selenium and many other useful elements.

Eating arugula helps to strengthen the immune system, improve the functioning of the nervous and cardiovascular systems, increase potency in men and stabilize reproductive functions.

The pine nut, which is part of the baked pumpkin and arugula salad, also has a lot of useful properties. The use of pine nuts in a small amount replenishes the body's vitamin reserves, allows you to block oxidative processes, and prevents premature aging of the body.

The recipe for pumpkin salad with arugula came to us from Italy. It is served warm, consumed as an independent dish. This is a very satisfying meal, quite high-calorie, containing a large amount of fat.

The recipe is simple, the ingredients are available. Many are confused by the pumpkin in the composition of the dish. But thanks to all the products included in the composition, the salad has a bright taste, extraordinary richness.

Salad belongs to vegetarian dishes, you can cook it on fasting days. It takes very little time to prepare - only 20 minutes. The cooking process is very simple. So many pluses in one dish makes it really useful, especially in the off-season and winter, when the body experiences hypovitaminosis and actively resists stress and infections.

Hello dear friends!

Today's recipe appeared thanks to my blog friend Elina Goncharova. Regular readers have known her since the culinary competition. Who is not familiar -. I made her famous (I'm not afraid of this word) pumpkin salad with arugula, but I allowed myself to deviate from the traditional recipe, and make a variation on the theme, which I don’t even regret at all.

I noticed him for a long time, and now Ellina recently reminded me of him. And since there is still a post now, I grabbed a new idea on how to diversify it. And the result was very, very satisfied. I hasten to lay out today, and whoever likes it can try it tomorrow.

As my daughter said, this pumpkin salad is like a delicious restaurant salad. It can be a separate dish for dinner, or it can accompany white fish. Well, it seems to me that the fish does not have to be white, but somewhere in that direction.

And just recently I heard the saying that nothing makes homemade food as tasty as the prices in the restaurant menu, so, comrades, get to work!

Ingredients

• A small piece of pumpkin (say 400g)
• 1 package of arugula (I do not recommend replacing with leaf lettuce)
• Herbs of Provence or Italian
• 2 garlic cloves
• 4 tbsp. lies. olive oil
• Salt pepper
• 2 tomatoes
• Balsamic vinegar

Optional (if any):

• Several sundried tomatoes
• Pumpkin seeds

Cooking

To begin with, the pumpkin needs to be washed and cut into small slices, removing the seeds, pulp and cutting off the skin. It is desirable that the pieces are approximately the same shape, but without fanaticism: different sizes are also suitable.

When the pumpkin pieces are ready, make a sauce by crushing peeled garlic cloves into olive oil and adding two tablespoons of dry Provence herbs. The combination of these spicy herbs with olive oil and garlic is simply magical and can “enchant”, I think, any dish (within reason, of course). So, after you have mixed it all in a separate bowl, grease each piece of pumpkin with this mixture.

Then put these pumpkin pieces on a baking sheet and put in a hot oven for baking for 25-30 minutes. Look at the readiness of the pumpkin. I did turn it around once though. After about 10 minutes, the pumpkin begins to smell fragrant throughout the kitchen.

And when you get it, you will understand that even in this form it is simply magnificent (I mean its taste). Put the pumpkin pieces in a separate plate and let them cool completely.

Well, now - it's time to do arugula. It needs to be washed and carefully sorted out, throwing out all the "sneaky" leaves. After sifting, I recommend drying with a paper towel.

And then, when the leaves are dried, put the arugula on a dish as a “cushion” for the pumpkin. Put cold pieces of pumpkin in random order on top (do not put warm ones, otherwise the arugula will be damaged).

And then add chopped tomatoes and sprinkle with balsamic vinegar. So lightly, without much zeal. In this case, the arugula itself will not flow, but will “look cheerful”, pleasing to the eye and stomach. By the way, this is a wonderful pumpkin salad for weight loss - it has a lot of vitamins and minerals and it will be enough for you to replace a full dinner with it.

The combination of sweet pumpkin and bitter arugula in this pumpkin salad is very good.

In the original, Ellina offers to put (I didn’t have them, although I even somehow did it myself) and pumpkin seeds. I think that they will also be very tasty. And I will definitely try. And according to today's recipe, I have already made a salad twice.

If you follow your figure, but the desire for beauty is not alien to you, this recipe and a new culinary column on our website are for you. From today we begin to share with you interesting recipes - delicious, healthy and, no less important, beautiful food, having mastered which, you will improve your culinary skills by one or even several steps. And we'll start with unusually original and tasty salad inspired by juicy and sunny Italian cuisine — a salad with baked pumpkin, arugula and pine nuts.

Bright, light and memorable, this salad will not leave indifferent anyone who has tasted it. Even those who can't stand the orange fruit (well, or think they can't). The recipe will amaze you with its simplicity and accessibility, because it will take you only 20 minutes to prepare the ingredients, and you can safely dedicate those to your beloved, because the pumpkin can be baked in the oven on its own.

pumpkin salad notable for, it combines, on the one hand, lightness and usefulness, and on the other hand, a bright flavor bouquet and the harmony of the ingredients used. The sweetness and softness of baked pumpkin with honey, the spicy bitterness of arugula, the bright coniferous taste of pine nuts - all this will make you at least close your eyes in pleasure, at the very least - go to the kitchen for a new portion of delicacy.

Note- the salad should be prepared immediately before serving, then it will be especially juicy, fresh and will definitely hit you in the heart with its unique and varied taste.

So let's get started.

Ingredients

- pumpkin - 200 gr,

- arugula - 50 gr,

- pine nuts - 10 gr,

- olive oil - 2 tbsp. l.,

- honey - 1 tbsp. l.,

- spices to taste.

Cooking

1 Pumpkin must be peeled and cut into small cubes. Next, place in a refractory form, sprinkle with 1 tablespoon of your favorite olive oil, sprinkle with salt (literally 1 pinch), Provence herbs, pour over with honey. Send to the oven preheated to 10 degrees for 20 minutes.

Note - pumpkin can be fried in a grill pan or baked in a microwave oven. It will be no less delicious.

2 Rinse the arugula well under running water and place on a salad platter.

3 Put the finished pumpkin on top of the arugula leaves, sprinkle with pine nuts. If desired, the salad can be sprinkled with olive oil.

Pumpkin salads are not yet very popular. But in vain, because such salads are not only tasty, but also very healthy. Both hot and cold salads are prepared from pumpkin. Pumpkin is used for salads both raw and baked. Raw pumpkin is best combined with apples, carrots, herbs. But I especially like pumpkin baked with spices in salads. It acquires a special taste and aroma, becomes brighter, acquires a velvety texture. Add arugula, caramelized nuts and feta cubes to such a pumpkin. I guarantee that even the most fussy will not refuse such a salad.

Ingredients:

• 200 grams of pumpkin,
• 1 bunch of arugula
• 50 grams of walnuts,
• 3 tablespoons pumpkin seeds,
• 5 pieces of dates
• 1 clove of garlic
• 50 grams of feta cheese
• 3 tablespoons of olive oil,
• 1 teaspoon apple cider vinegar
• 2 tablespoons of honey
• 1 gram of salt
• 1 pinch black ground pepper,
• 1 pinch ground dry paprika.

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Preparation of the recipe "Salad with baked pumpkin, arugula and feta cheese":

To prepare the salad, we need arugula, feta, pumpkin, walnuts, pumpkin seeds, honey, olive oil, apple cider vinegar, salt, pepper, paprika.

Peel the pumpkin, cut into small cubes, sprinkle lightly with olive oil. Season with salt and paprika. Mix. Bake for 25 minutes in the oven at 180*C.

Meanwhile cut the feta into small cubes.

Toast the pumpkin seeds in a dry frying pan for 2 minutes.

Roast the walnuts in the same pan for 5 minutes.

Add a tablespoon of honey to the nuts.

Fry, stirring, for 1 minute.

Arrange the caramelized nuts in a single layer on a plate lightly greased with sunflower oil.

For the sauce, combine olive oil, vinegar, 1 tablespoon honey, salt, pepper.

Add chopped dates and very finely chopped garlic to the sauce.

Leave the dates in the sauce for 10 minutes to marinate.

Put the washed arugula on a dish.

Drizzle the arugula with some of the sauce along with the dates.

Published: 15.04.2014
Posted by: FairyDawn
Calories: Not specified
Cooking time: not specified

Pumpkin for salad is baked in a mixture of vegetable oil, spices and seasonings, and by itself it turns out to be very tasty. Well, in combination with young leaves of arugula and walnuts, it will be even more delicious. A salad with baked pumpkin, arugula and walnuts is prepared in minutes - and this is another big plus in favor of the recipe.
In addition to nuts (or instead of them), pumpkin seeds can be added to the salad, they are very in harmony with the taste of both pumpkin and arugula. Green leaf lettuce - at your discretion, lettuce leaves add freshness and juiciness, but, in principle, it will also be good without lettuce greens.
Still very tasty
Ingredients:

- pumpkin with dense orange pulp - 300 gr;
- leaves of young arugula - 2 handfuls;
- walnut kernels (grind with a knife) - 3-4 tbsp. spoons;
- cumin seeds - 1 teaspoon;
- ground red paprika - 0.5 tsp;
- salt - to taste;
- vegetable oil (any) - 2 tbsp. spoons;
- green lettuce leaves;
- apple or grape vinegar - 0.5 tbsp. spoons.

Step by step recipe with photo:

In order to prepare our pumpkin salad, you need to pour it with a fragrant marinade of oil and spices. We measure the right amount of cumin seeds, ground paprika and pour vegetable oil. Use any oil that is in stock - pumpkin, walnut, olive, sunflower, etc.

Beat everything with a whisk or a spoon until the oil turns bright orange.

We clean the pumpkin from a hard crust, cut out the seeds and the middle. We leave only dense pulp. We cut the pumpkin into small cubes, about 2x2 cm.

We shift the pumpkin into the marinade, mix, let stand for a while. Then spread on a baking sheet or in a mold and put in an oven heated to 180 degrees.

While the pumpkin is baking, wash the arugula leaves and soak them in cold water for a few minutes. The leaves will be fresher, and the sharp aroma of arugula will disappear a little.

We dry the walnuts in the oven (it is possible on the same baking sheet on which you bake the pumpkin) or in a dry frying pan over low heat. Brown a little, peel off the brown husk and chop with a knife into medium-sized pieces.

For our pumpkin salad, thoroughly rinse lettuce leaves under running water and dry with a towel. Tear with your hands into small pieces, put on a flat plate, sprinkle the greens with oil mixed with vinegar. Lay arugula leaves on lettuce leaves.

Let the pumpkin cool completely. Mix with arugula, walnuts and immediately serve the salad to the table. It should be salted very moderately so as not to interrupt the sweetish taste of baked pumpkin and walnuts.