Pumpkin & Arugula Salad With Hazelnuts | Recipes | Cook For Your Life
Pumpkin & Arugula Salad with Hazelnuts- anti-cancer recipes- cook for your life

Pumpkin & Arugula Salad With Hazelnuts

5
Rated 5 out of 5
5 out of 5 stars (based on 7 reviews)
Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 10 ingredients

This recipe for Pumpkin & Arugula Salad With Hazelnuts makes for a delicious addition to your fall salad rotation. The “meatier” varieties of squash like kabocha or butternut are best, with nutty-tasting kabocha being...

Ingredients

  • 1½ pounds sugar pumpkin, butternut squash or kabocha squash, peeled, deseeded, and cut into 1-inch dice
  • 1 tablespoon olive oil
  • Salt, to taste
  • ⅓ cup hazelnuts
  • 5 cups of arugula
  • ¼ cup Pecorino or Parmesan cheese, cut with a vegetable peeler

Maple Vinaigrette

  • 1 tablespoon cider vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 2 teaspoons maple syrup (or to taste)
  • 3 tablespoons extra virgin olive oil
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Nutrition Facts

Calories

287 cals

Fat

23 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

16 g

Carbohydrates

17 g

Sugar

8 g

Fiber

3 g

Protein

8 g

Sodium

551 mg

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*per serving

Directions

  1. Pre-heat the oven to 400 degrees.
  3. While the pumpkin is baking, spread the hazelnuts onto a baking sheet, and toast in the oven for 10-15 minutes, or until the skins are well browned and cracking.
  4. Spread the cubed pumpkin onto a baking sheet and drizzle with olive oil and salt. Toss to coat. Bake for 30 minutes, turning occasionally, until tender and browned. Let cool slightly.
  5. Whisk the Maple Vinaigrette into the bottom of a large salad bowl. Add in the slightly cooled pumpkin, arugula, pecorino, and toasted hazelnuts to the bowl. Toss when ready to serve.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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