Ingredients
Pumpkin Salad with Pine Nuts, Pecorino and Balsamic Vinegar1 small pumpkin or butternut squash (about 2 pounds)
2 tablespoons fresh marjoram leaves
2 cloves garlic
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
3 tablespoons pine nuts , lightly toasted
Sea salt
Pinch ground red pepper (cayenne)
2 small bunches arugula , trimmed
1 wedge Pecorino Romano cheese (about 4 ounces)
Aged balsamic vinegar and extra-virgin olive oil for drizzling
Description
Recipe For Pumpkin Salad With Pine Nuts, Pecorino And Balsamic Vinegar, As Seen In The September 2005 Issue Of 'O, The Oprah Magazine.'
Oprah
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