Arugula, roasted pumpkin, and blueberry salad

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Ingredients

1 bag (7 oz) arugula
1 piece pumpkin (1 lb)
1 cup blueberries
1 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp Worcestershire sauce

Dressing:

3 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp soy sauce
1 tbsp honey

4 servings

Preparation

Preheat the oven to 350°F. Peel the pumpkin, remove the seeds, dice into 1-2 cm cubes, mix with olive oil, balsamic vinegar, black pepper, and Worcestershire sauce.

Put the cubes on an oven tray and bake for 30 minutes, stir halfway through cooking. Until they are tender. Allow to cool.

Rinse and dry the arugula. Arrange a salad bowl or distribute on individual plates. Add the cooled pumpkin and blueberries. Mix the dressing ingredients thoroughly and pour over the arugula.