Roasted Pumpkin and Ham Salad

Roasted Pumpkin and Ham Salad

Roasted Pumpkin and Ham Salad

Roasted Pumpkin and Ham Salad


The main component of this Roasted Pumpkin and Ham Salad — pumpkin, caramelised baked until golden brown. Any ham and pumpkin seeds can be replaced with sunflower seeds.



  • Ingredients for 4 servings
  • small pumpkin — 300 g
  • thinly sliced Parma ham — 200 g
  • rucola — 4 handfuls
  • parmesan — 100 g
  • peeled pumpkin seeds — 100 g
  • garlic — 5 cloves
  • olive oil — 6 tablespoons
  • balsamic vinegar — 3 tablespoons
  • coriander seeds — ½ tsp..
  • black pepper powder — ¼ tsp..
  • sea salt — ½ tsp..



Preheat oven to 356◦F.

Garlic peel and finely chop. Seeds fry on a dry frying pan. Pumpkin Peel and cut into small pieces. Cheese grate coarsely.

Mix the salt, pepper, coriander, garlic, 1 tablespoon of balsamic vinegar and 2 tablespoons of olive oil. Roll the mixture into the pumpkin. Bake pieces of pumpkin in the preheated oven for 25-30 minutes, until golden brown.

The remaining olive oil and balsamic vinegar mix, add salt and pepper.

Place the arugula on a large dish, pour half filling, top with slices of ham and baked pumpkin, sprinkle with grated cheese and toasted seeds. Lightly shake the salad. Drizzle with the remaining dressing and serve.

This salad can replace Parma vetchenu Uncooked jerked salmon turkey

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