50 min | 2 | other courses
It's pumpkin season! Incorporate the orange goodness in this fresh and colorful salad by @myfoodblog_nl that will perfectly compliment your fall lunch buffet on cosy days. You can also serve it on its own, it's that delicious!
PREPARE the blackberries: Remove the blackberries from the fridge at least 15 minutes before serving.
ROAST the pumpkin: Drizzle the pumpkin with oil, pepper, and salt, then roast at 220°C for 40 minutes.
MAKE the vinaigrette: Mix the olive oil, white wine vinegar, and maple syrup.
ASSEMBLE the salad: Place the arugula in a bowl, add the roasted pumpkin cubes, followed by the pecans, goat cheese slice, and blackberries. Finish with the vinaigrette.
