"I hate salads that are just lettuce," says April Bloomfield. She gives oomph to arugula with spiced pumpkin, pine nuts and Pecorino. Sweet, salty, tangy and nutty: This pumpkin salad is music for your mouth.
Servings: Serves 8
  • 1 small pumpkin or butternut squash (about 2 pounds)
  • 2 tablespoons fresh marjoram leaves
  • 2 cloves garlic
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons pine nuts , lightly toasted
  • Sea salt
  • Pinch ground red pepper (cayenne)
  • 2 small bunches arugula , trimmed
  • 1 wedge Pecorino Romano cheese (about 4 ounces)
  • Aged balsamic vinegar and extra-virgin olive oil for drizzling
  • Directions
    Preheat oven to 350°. Peel, seed and cut pumpkin into 1 1/2-inch chunks. Using a mini food processor or a mortar and pestle, chop or crush marjoram, garlic, kosher salt, coriander, cinnamon and cumin. Add 2 tablespoons olive oil and mix to form a paste.

    In a large bowl, toss pumpkin in spice paste. On a parchment-lined, rimmed baking sheet, spread pumpkin in a single layer. Top with another piece of parchment and cover pan tightly with foil; bake until tender, about 30 minutes. Uncover and bake until pumpkin browns lightly, 30 to 35 minutes; cool slightly.

    Return pumpkin to bowl and drizzle with 1 tablespoon olive oil and 2 tablespoons lemon juice. Add pine nuts, sea salt and ground red pepper. Toss gently to combine.

    Arrange 1/3 of pumpkin on a serving platter. In the bowl with the remaining pumpkin, add arugula, the rest of the olive oil and lemon juice, and sea salt to taste; toss gently. Top plated pumpkin with arugula mixture. Cut cheese into thin wedges or shave with a vegetable peeler and arrange on top of salad. Drizzle with balsamic vinegar and olive oil to taste.


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