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Warm Salad with Caramelized Pumpkin

Warm Salad with Caramelized Pumpkin


I think this salad will complement any menu, whether it is for a weekend, a special dinner or lunch.

Once I served it in the middle of a week to create a holiday mood during a rainy night. Yes, this type of reaction this simple salad caused in me and my husband.

Without exaggeration, the salad really represents a feast of tastes and flavors: sweet, salty, sour, spicy, juicy and crunchy. All this creates an incredibly pleasing harmony in one bite.



2 servings


  • 8 oz pumpkin, peeled and cut into small cubes
  • ¼ – 1/3 cup pecans (or walnuts)
  • 1-2 tbsp honey
  • 1-2 tbsp balsamic vinegar (preferably aged)
  • ½ tsp chili powder
  • Pinch of cayenne pepper (optional)
  • Salt
  • 4 cups arugula or baby spinach (not compacted)
  • 1-2 tbsp olive oil
  • 1 tbsp extra virgin olive oil for finishing salad
  • 1 ½ – 2 oz soft goat cheese
  • 1-2 tbsp dry cranberries (optional)




In a frying pan heat the olive oil. Add the pumpkin cubes and cook them until golden brown, for 2-3 minutes. Cover and cook for another 3-5 minutes. Pumpkin pieces should be cooked through (check with a sharp knife), but still firm.

Add nuts, salt, chili powder, cayenne pepper. Stir. Add honey and cook for 1 minute.

Add balsamic vinegar and cook until liquid will evaporate and caramelize the pumpkin and the nuts.

Transfer warm pumpkin and nuts onto a bed of arugula or spinach in a serving dish. Add crumbled goat cheese, dry cranberries and, if desired, drizzle with olive oil.


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  • Note :

The exact amount of honey and balsamic vinegar depends on the size of the pan, the quality of pumpkins and personal taste (more-less sweet or sour).


Cook with pleasure!

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