serves 4 people
half of the pumpkin:
butternut, hokkaido or muscat
1 or 2 limes
a piece of ginger about inch size
2 tbsp of canola oil
sea ​​salt and freshly
ground black pepper
2 red onions
1 tbsp canola oil
sea ​​salt and freshly
ground black pepper
4 handfuls of arugula
4 tbsp of pumpkin seeds
nigella seeds
pomegranate seeds
pumpkin oil
The idea for this salad comes from Yotam Ottolenghi, who in his NOPI Cookbook presented this roasted pumpkin with ginger and lime and the crisp shallots. Oh I just loved that and had to try it! I was not dissapointed, the pumpkin made this way was just perfect! So this pumkin was the base of the salad. I accompanied the pumpkin with the peppery arugula. Plus, of course, crispy fried pumkin. And to enhance the pumpkin flavor some pepitas and pumkin oil.  When do you think will I make it again?

Lilia, xoxo

Cut the pumpkin into thick slices, about 1 inch thick. Place them on the baking sheet, season with salt and pepper. Sprinkle the pumpkin with lime zest and grated ginger. Roast the pumpkin in the oven heated to 375 degrees for about 30 to 40 minutes, until slightly browned on the edges. Sprinkle with lime juice. When cooled slightly, cut into 1 inch pieces. In the meantime, peel and cut the onions. Heat the oil in the pan, add the onion and fry until crisp and golden. Season with salt and pepper. Arrange the arugula on the 4 plates. On the arugula place evenly the roasted pumpkin (about 1 cup per portion). Scatter over the fried onion, pepitas and nigella seeds. On top of the salad scatter the pomegranate seeds and drizzle some pumkin oil. Season with salt and pepper.


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