Salad with Roasted Pumpkin, Arugula and Pecorino Recipe
Italian cuisine loves simple combinations: sweet pumpkin, peppery arugula and salty pecorino come together in a salad that is both light and satisfying. Great as a workday lunch or as a side to roasted meat.
This is a variation on Italian salads served in enotecas, where local sheep’s cheeses are paired with seasonal vegetables and a simple, bold dressing.
This salad with roasted pumpkin, arugula and pecorino brings together typically Italian contrasts: the sweetness of oven-roasted vegetables, the peppery bite of arugula and the distinctly salty sheep’s cheese. It tastes like an autumn stroll through a Tuscan market – just a few ingredients, but each one of top quality. The nuts add crunch and a toasty aroma, making the salad surprisingly satisfying.
Why this version works
- Roasting the pumpkin at a high temperature caramelizes its natural sugars and intensifies the flavor without adding sugar.
- Adding the arugula just before serving keeps the leaves from wilting and losing their crunch.
- Toasted nuts bring a buttery aroma and textural contrast to the soft pumpkin and delicate cheese.
Chef's tips
The pumpkin should catch slightly on the edges – that’s when its natural sugars caramelise and the flavour deepens; avoid roasting at too low a temperature, or it will be soft but watery. Add the arugula only just before serving so it doesn’t wilt from the warmth of the pumpkin and the dressing. It’s best to shave the cheese into thin slices with a vegetable peeler instead of grating it, so every bite has a clear hit of cheese flavour.
How to serve
This salad is perfect as a work lunch in a glass container – keep the pumpkin and arugula separate and combine just before eating. It also makes an excellent side for roast chicken or a juicy steak at Sunday dinner. To drink, try a light red wine such as Chianti, or homemade lemonade with lemon and rosemary.
Watch out for
- Don’t crowd the pumpkin on the tray – it will start to steam, release liquid and won’t brown on the edges.
- Don’t put very hot pumpkin on the arugula, or the leaves will quickly wilt and turn dark green.
- If your pecorino is very salty, season the dressing and pumpkin with salt only after tasting the finished salad.
Substitutions
- You can replace pecorino with Parmesan or Grana Padano with a similar saltiness and firmness.
- You can swap arugula for a mixed salad with lamb’s lettuce, adding cress for a peppery note.
- If you avoid animal products, you can replace honey with maple syrup or date syrup.
Ingredients
- pumpkin (e.g. Hokkaido or butternut) weight peeled and deseeded - 500 g
- arugula about 2 large handfuls - 70 g
- pecorino or Parmesan cut into thin shavings - 40 g
- walnuts or hazelnuts lightly toasted - 40 g
- olive oil - 4 tablespoons
- honey - 1 tablespoon
- vinegar or lemon juice - 1.5 tablespoons
- Dijon mustard optional - 0.5 teaspoons
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper, so the pumpkin doesn’t stick and releases easily after roasting.
- Peel the pumpkin (no need to peel Hokkaido), remove the seeds and cut into cubes about 2 cm. Try to keep the pieces a similar size so they soften at the same time.
- Place the pumpkin on the tray in a single layer. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, then toss thoroughly with your hands until every piece is evenly coated, with no dry spots and without overlapping.
- Roast for 20–25 minutes, until the edges of the cubes are lightly browned and a fork slides into the flesh without resistance. The pumpkin should be soft but still hold its shape, not fall apart into a purée.
- Toast the nuts in a dry pan over medium heat for 2–3 minutes, stirring often. They’re ready when they’re lightly browned and very fragrant; transfer them to a plate right away so they don’t darken too much.
- In a small bowl, make the dressing: mix 2 tablespoons of olive oil, balsamic vinegar, honey, mustard and a pinch of salt and pepper. Stir until the dressing is uniform, slightly thickened and clearly emulsified, with no oil separating.
- Wash the arugula in cold water and dry very well in a salad spinner or on paper towels. The leaves should feel dry to the touch – if you still see droplets of water, dry them again or the dressing will run to the bottom.
- When the pumpkin has cooled slightly and is warm rather than hot, spread the arugula on a large platter. Arrange the pumpkin pieces on top, leaving some green showing so the salad looks light.
- Drizzle the salad with the dressing, sprinkle with chopped nuts and top with thin shavings of pecorino or Parmesan, cut with a vegetable peeler so the cheese forms delicate ribbons.
- Toss the salad gently just before serving, until the leaves are lightly coated with dressing and the pumpkin, nuts and cheese are evenly distributed, without puddles of dressing at the bottom of the dish.
Storage
Store the components separately: keep the roasted pumpkin and nuts in airtight containers in the fridge, and the dressing in a small jar. Combine with fresh arugula and cheese just before serving so the leaves stay crisp.
I most often make this salad on Mondays using pumpkin left over from weekend roasting – in the morning I just add arugula and cheese and my office lunch is ready in five minutes. I’ve also served it on the holiday table as “something lighter” alongside richer dishes.
