Pumpkin salad quickly and deliciously

Description

Minimum effort — excellent result. If you'd like to make this original salad more filling, add some white cheese. This could be goat cheese, feta, or brinza. Hard cheese or even cottage cheese would also work well. I'll share the basic recipe, and you can adjust it to your taste. Can be served immediately.

Instructions

1. 1

   Step 1

   Open the can of beans and drain the beans into a colander, rinse and let them drain.

2. 2

   Step 2

   Preheat the oven to 200 degrees. Cut the pumpkin flesh into small cubes (about 2 cm in size). Arrange the pumpkin in a single layer on a baking sheet lined with parchment paper.

3. 3

   Step 3

   Bake the pumpkin in the oven for 25 minutes. Then, in a large bowl, mix arugula and cilantro leaves, and add beans and cooled pumpkin.

4. 4

   Step 4

   Place lemon zest, chopped green onion, and seeds into a bowl. Mix oil, sugar, and lemon juice. Let the sugar dissolve, then dress the salad.