It was Halloween and we just moved into our new home – hence the far and few in between posts recently. As hectic as a weekend it was, I still wanted to have a pumpkin to carve for Halloween night. Go figure, every single store was completely sold out of pumpkins! What’s up with that? Every other year I see stores overflowing with unwanted Halloween pumpkins. Was there a pumpkin shortage or something, or just my bad luck? I guess that’s how it goes, when you don’t need something: it’s always plentiful, but right when you need it – sold out. In the end I resorted to using my two small sugar pumpkins. I’ve been saving them for my precious and most delicious pumpkin kadu recipe. I carved them up, put a candle inside, and what do you know, they worked out perfectly. I also made sure to utilize ALL of the pumpkin afterwards. Yup, I roasted up my carved-out Halloween pumpkins. I couldn’t bear the thought of wasting all of that good sugar pumpkin! And if you haven’t already tossed your unwanted carved pumpkins, and if they aren’t all wilted and hideous, you can use them too! Or you can just buy a fresh one. One that doesn’t have it’s eyes gorged out and a crooked smile.
I’m glad I did because this salad hit the spot. The sweetness from the roasted pumpkin collided with the bitterness from the Arugula and the saltiness from the Parmesan. I roasted the pumpkin in a light drizzle of olive oil and a sprinkle of sea salt until it had a crispy golden edge. Then I tossed all the ingredients in a subtle dressing. Simple and flavorful and the best salad I’ve made all Fall! So please go out and make this.
Ingredients – If you can’t find sugar pumpkins anywhere, use butternut squash, or even acorn squash in replacement.
2 cups (roughly) fresh pumpkin, chopped into one inch cubes
3 cups fresh arugula
1/4 cup thinly shaved Parmesan cheese
Champagne vinegar (I used a citrus champagne vinegar that I had for this recipe)
Olive oil, for roasting pumpkin and for the dressing
Sea salt (I used pink Hawaiian sea salt, only because I had it handy and my other sea salt was still in an unpacked box)
Preheat oven to 375 degrees Fahrenheit.
On a baking sheet spread out cubed pumpkin. Lightly drizzle pumpkin with olive oil and a couple of pinches of sea salt. Roast for 15 minutes. Once done, turn oven off and keep pumpkin inside warm oven, for another 10 minutes while you prep the rest of the salad (this helps add to the crisp factor).
In a medium bowl, toss freshly rinsed arugula in, then shaved Parmesan and then finally, the roasted pumpkin. Lightly drizzle a little olive oil over the salad as well as champagne vinegar (1-2 tablespoons of each). Give it a light toss and serve.