Pumpkin & Arugula Salad with Hazelnuts- anti-cancer recipes- cook for your life

Pumpkin & Arugula Salad with Hazelnuts

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 7 ingredients
This recipe for Pumpkin & Arugula Salad with Hazelnuts makes for a delicious additions to fall salads. The ‘meatier’ varieties like kabocha or butternut are the best, with nutty tasting kabocha being my personal...


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

Nutrition Facts


187 cals


13 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

8 g


14 g


6 g


2 g


7 g


509 mg


  1. Pre-heat the oven to 400 degrees.
  2. 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.
  3. While the pumpkin in 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. Remove the hazelnuts and let cool slightly.  Rub the skins off the hazelnuts with a kitchen towel. Discard the skins and roughly chop the nuts. Set aside.
  5. Whisk the Maple Vinaigrette into the bottom of a large salad bowl. Pour to slightly cooled pumpkin, arugula, pecorino, and toasted hazelnuts over the dress.  Toss when ready to serve.

Chef Tips

If you are on chemo, use cooked greens to toss together with the pumpkin and dressing.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

Leave a Review