Recipe for: Arugula Salad with Roasted Pumpkin and Walnuts (Halloween Idea) - photo 1
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Recipe for: Arugula Salad with Roasted Pumpkin and Walnuts (Halloween Idea)

Salads halloween 40 min Easy 0 views ~26.74 PLN * - (0)
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Description

Autumn, light salad combining spicy arugula with caramelized roasted pumpkin, crunchy walnuts, and juicy apple. The honey-mustard dressing provides a sweet and spicy balance; the cottage cheese adds a creamy texture. Visually, you can arrange the ingredients to resemble a pumpkin or a spider — perfect for a Halloween party. Serve as an appetizer or light lunch, it pairs well with roasted meat and warming cream soup.

Ingredients Used

Ingredients (14)

Servings:
4
  • Arugula 120 g
  • Pumpkin 400 g
  • Rapeseed oil 45 g
  • Walnuts 80 g
  • Apple 0.8 pcs (~150 g)
  • Cottage cheese 200 g
  • Honey 30 ml
  • Mustard 15 g
  • Apple cider vinegar 20 ml
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Roasted pumpkin seeds 40 g
  • Parsley 1 bunch (~30 g)
  • Black olive 30 g
💰 Estimated dish cost: ~26.74 PLN (6.68 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the pumpkin

1

Preheat the oven to 200°C (top-bottom) with the convection function if you have it. Clean the pumpkin: if you are using hokkaido, wash the outside; if using butternut, peel with a knife and remove the seeds with a spoon. Cut the flesh into cubes about 2 cm on each side. Place the pumpkin cubes in a large bowl, drizzle with 2 tablespoons of rapeseed oil (30 g), gently salt (about 1 g), and mix by hand or with a spoon to ensure each piece is coated with oil.

Ingredients: Pumpkin, Rapeseed oil, Salt
Use a large baking tray lined with parchment paper. If you don't have an oven, you can also sauté the pumpkin in a covered pan for 10-12 minutes. Be careful when peeling the pumpkin - use a sharp knife and a stable cutting board.
2

Spread the pumpkin cubes evenly on a baking sheet in a single layer (do not stack them). Bake in a preheated oven for 25-30 minutes, halfway through (after 12-15 minutes) flip the pieces with a spatula to caramelize nicely. The pumpkin is ready when the edges are slightly golden and the center is soft — check with a fork, it should go in easily.

Ingredients: Pumpkin
Use a silicone spatula or a metal spatula. Do not bake for too short a time — undercooked pumpkin will be hard; do not bake for too long, as it will fall apart.

Seeds and nuts

3

In a dry skillet (preferably cast iron or non-stick), toast the walnuts for 3-4 minutes over medium heat, shaking the skillet every few seconds until you can smell the aroma and the nuts are lightly browned. If you are using pumpkin seeds, toast them separately for 2-3 minutes until they start to sizzle. After toasting, transfer the nuts to a plate to cool, then lightly crush them with your hands or a knife into larger pieces.

Use a medium skillet and a wooden spoon for stirring. Be careful, as the nuts can burn quickly — it's better to roast for a shorter time and stir more often.

Sauce

4

In a small bowl, combine honey (30 g), mustard (15 g), and apple cider vinegar (20 ml). Add 15 g of rapeseed oil (1 tablespoon). Use a fork or whisk and vigorously mix for about 45-60 seconds until an emulsion forms (the dressing should have a uniform, slightly thick consistency). Taste and season with salt (about 1 g) and pepper (a pinch).

Ingredients: Honey, Mustard, Apple cider vinegar, Rapeseed oil, Salt, Black pepper
Use a small bowl and a regular whisk or fork. If the dressing separates, add another teaspoon of mustard and mix vigorously again.

Preparation of the remaining ingredients

5

Wash the arugula and dry it in a salad spinner or gently pat it dry with a paper towel. Cut the apple into quarters, remove the core, and slice it thinly or dice it, depending on your preference. Crumble the cheese with a fork into small pieces. If using olives, cut them in half.

Ingredients: Arugula, Apple, Cottage cheese, black olive
Use a sharp knife and cutting board; dried arugula absorbs the dressing better. Cutting the apple just before serving will prevent browning.

Assembly

6

In a large bowl, place arugula (120 g). Add cooled, roasted pumpkin (400 g), apple slices (150 g), crumbled cheese (200 g), and toasted walnuts (80 g). Drizzle the dressing evenly — start with 2/3 of the amount and gently toss the salad with two spoons for 20-30 seconds, check the taste and add the rest of the dressing if needed. On top, sprinkle toasted pumpkin seeds (40 g) and optionally parsley (30 g) and olives (30 g) as a Halloween decoration — for example, arrange pieces of cheese as "eyes" and olives as pupils.

Ingredients: Arugula, Pumpkin, Apple, Cottage cheese, Parsley, black olive, Honey, Mustard, Rapeseed oil, Apple cider vinegar, Salt, Black pepper
Use a large wooden or plastic spoon for gentle mixing to avoid mashing the pumpkin. Additionally, you can add pumpkin seeds or olives for decorative effect.

Serving

7

Serve the salad immediately after mixing so that the arugula stays fresh and crunchy. For a Halloween effect, arrange the salad on a large platter in the shape of a small "pumpkin" — place more pumpkin in the center and surround it with arugula; use olives and pieces of cheese as decorative "eyes."

Ingredients: Arugula, Pumpkin, black olive, Cottage cheese
Use a wide platter or a shallow bowl so the decoration effect is visible. The salad can be prepared in advance (except for the arugula and dressing) — store the ingredients separately for up to 6 hours.

Fun Fact

💡

Arugula was known in ancient Rome as an aphrodisiac and seasoning plant; in Polish cuisine, it gained popularity as a spicy addition to salads in recent decades.

Best for

impreza halloween jesienna kolacja przystawka do pieczonego mięsa

Tips

🍽️ Serving

Serve immediately after drizzling with dressing. Complement with sourdough croutons or a slice of dark bread. At a party, place the bowl in the center and add small trays with olives and pumpkin seeds, so guests can add according to their taste.

🥡 Storage

Store arugula and dressing separately in the refrigerator for up to 24 hours. Baked pumpkin and roasted nuts can be stored in an airtight container for up to 48 hours. It is best to consume the combined ingredients immediately; reheating is not recommended (arugula will wilt).

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