Baked Pumpkin with Spinach and Arugula Salad is a light yet colorful and flavorful side dish. The pumpkin is baked and golden with shallots, enriched by a salad of spinach and arugula, mixed seeds, and balsamic glaze.
Pumpkin, the star of autumn, is a favorite of mine, and since I harvested a large one from my dad’s garden, I’ve been transforming it into different dishes every day.
Made this way, it is as simple to prepare as it is delicious, and it’s perfect to serve as a side or as a main dish!
Let’s see all the steps of the recipe.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Baked Pumpkin
- 1.8 lbs Yellow Pumpkin
- 1.8 oz Baby Spinach
- 1.8 oz Arugula
- 1 Shallot
- to taste Mixed Seeds (pumpkin, sunflower, fennel)
- to taste Salt
- to taste Olive Oil
- to taste Balsamic Vinegar Glaze
Preparation for Baked Pumpkin with Spinach and Arugula Salad
Preheat the oven to 392°F.
Wash the pumpkin thoroughly and cut it into thin slices, without peeling, place it on a baking sheet lined with parchment paper along with the sliced shallot.
Season with a pinch of salt, some oil, and a handful of fennel seeds.
Bake at 392°F for about 18/20 minutes (the time varies based on the thickness of the slices and the power of your oven), continue baking until the pumpkin and shallot are soft and golden.At the end of cooking, remove from the oven and let it cool slightly.
Wash the baby spinach and arugula well, spin dry to remove excess water, transfer to a bowl, and season with a pinch of salt, some olive oil, and a splash of balsamic vinegar.Transfer the pumpkin slices and shallot to a serving plate, top with the seasoned spinach and arugula salad, sprinkle with another handful of pumpkin and sunflower seeds, drizzle with a little balsamic vinegar glaze, and serve the salad either warm or cold.
Anna advises…
The pumpkin can be stored in the fridge for a few days; it’s best to dress it at the time of serving.
You can add or remove some ingredients based on your taste.
If you love pumpkin, try the many recipes I’ve prepared by visiting My top list of pumpkin recipes
What if I can’t find shallots?
You can replace them with simple red or white onions.
What if I don’t like arugula?
You can leave it out or replace it with something else.
