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 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.
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.
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.
- Peel the pumpkin (no need to peel Hokkaido), remove the seeds and cut into cubes about 2 cm. Place on the tray, drizzle with 2 tablespoons of olive oil, season with salt and pepper. Toss with your hands so each piece is coated in oil.
- Roast the pumpkin for 20–25 minutes, until soft and lightly browned on the edges. A piece of pumpkin pierced with a fork should break apart easily.
- Toast the nuts in a dry pan over medium heat for 2–3 minutes, stirring often, until lightly browned and fragrant. Once cooled, roughly chop them.
- In a small bowl, make the dressing: mix 2 tablespoons of olive oil, balsamic vinegar, honey, mustard, a pinch of salt and pepper. Stir until the dressing is smooth and slightly thickened.
- Wash and dry the arugula (ideally in a salad spinner or on paper towels).
- Spread the arugula on a large platter and arrange the still-warm roasted pumpkin on top.
- Drizzle the salad with the dressing, then sprinkle with the chopped nuts and shavings of pecorino or Parmesan.
- Toss gently just before serving so the dressing coats all the ingredients evenly.
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.
