This salad is a storehouse of nutrients and vitamins. They are rich in pumpkin, figs, arugula and garlic included in its composition. And this dish is also distinguished by an unusually bright and beautiful appearance, pleasant aroma and piquant taste.
It is necessary
- - 600 g pumpkin;
- - 2 cloves of garlic;
- - 100 g of arugula;
- - 2 figs;
- - 1 teaspoon of roasted pumpkin seeds;
- - 4 tbsp. tablespoons of vegetable oil;
- - 1 tbsp. a spoonful of balsamic vinegar;
- - salt and pepper to taste.
Instructions
Step 1
Peel the pumpkin and cut into small cubes. Place it on a baking sheet lined with parchment paper.
Step 2
Squeeze the garlic onto the pumpkin, season it with salt and coarsely ground black pepper, sprinkle with vegetable oil and stir gently. Place in an oven preheated to 200 ° C and bake for 35 minutes.
Step 3
After the allotted time, remove the pumpkin and cool to room temperature. Then place it on a plate along with the fresh fig wedges. Lay the arugula leaves on top. Sprinkle everything with balsamic vinegar and sprinkle with peeled pumpkin seeds before serving.
