0 (0)

Salads, Vegetarian

Arugula and roasted pumpkin salad with blue cheese and pecans

This may sound un-American to say with the holidays coming, but I'm convinced that pumpkin is wasted in pie. Take away the sugar, take away the spice, take it out of a fresh shell rather than a shelf-stable can, and ... Read more

Total time: 50 minutes | Serves 4
  • 1/4 cup pecan halves
  • 3 cups peeled and seeded pumpkin, cut into 1-inch cubes
  • 5 tablespoons pumpkin seed oil, divided
  • 1/4 teaspoon aleppo pepper
  • 1/2 teaspoon coarse sea salt, or to taste
  • 1 tablespoon Sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 small shallot, peeled and minced
  • Freshly ground black pepper to taste
  • 2 small bunches arugula, trimmed, washed and dried well
  • 1/4 pound (1 cup crumbled) good blue cheese

Step 1Heat 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.

Step 2Roll 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 hold their shape, about 20 to 25 minutes, turning with a spatula every 5 minutes. Remove from the oven and cool to room temperature.

Step 3Whisk 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.

Step 4Divide 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.

Note: Dark green pumpkin seed oil and aleppo pepper, a sweet-hot chile powder, are available at restaurant supply stores, specialty cooking stores and well-stocked markets. You may substitute walnut oil or peanut oil, and any other chile powder.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Salads

Salad of yellowfin tuna confit with cannellini beans
German Lettuce Salad
Sliced Avocado With Poppy Seed Vinaigrette
Tarragon Chicken Salad With Toasted Hazelnuts