Spinaci E Zucca Recipe

Wash and dry the baby spinach and arugula thoroughly using a salad spinner or paper towels. Place in a large mixing bowl and keep chilled until assembly.

Shave Parmigiano-Reggiano with a vegetable peeler into long thin slices and set aside in the refrigerator.

Prepare Pumpkin

Cut the peeled and seeded pumpkin into uniform 1/2-inch cubes so they cook evenly. Pat dry with paper towels to remove excess surface moisture.

Cook & Candy

Heat a large nonstick skillet over medium heat. Add unsalted butter and melt. Add the pumpkin cubes in a single layer (work in batches if necessary). Sprinkle the granulated sugar evenly over the pumpkin. Let cook, undisturbed, for 3–4 minutes to allow a light caramelization on the bottoms. Toss gently or turn pieces and continue to cook 4–6 minutes more until pumpkin is tender when pierced with a fork and sugar has formed a glossy coating.

Finish Pumpkin

Stir in the apple cider vinegar, 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Cook 1–2 more minutes to reduce the glaze slightly. Remove from heat and transfer to a plate to cool to warm; the pumpkin should hold its shape but be coated in a sticky-sweet glaze.

Toast the walnuts and pumpkin seeds together: heat a small skillet over medium-low. Add 1 tsp olive oil, walnuts and pumpkin seeds in a single layer. Toast, stirring or shaking the pan frequently, 4–6 minutes until fragrant and lightly golden (watch closely to avoid burning).

While still warm, sprinkle a pinch of fine sea salt over the nuts and seeds and toss to coat. Let cool completely; walnuts will crisp as they cool.

If you prefer a sweeter candied crunch, after toasting lightly toss the warm walnuts with 1 tsp granulated sugar and return to the skillet for 30 seconds to caramelize, then cool on parchment.

In a small bowl or jar combine the minced shallot, Dijon mustard, honey, aged balsamic vinegar, salt and pepper. Whisk or shake to combine.

Slowly stream in the extra-virgin olive oil while whisking continuously until the vinaigrette emulsifies and thickens slightly. Taste and adjust seasoning—add up to 1 tsp more honey if you prefer sweeter, or a pinch more salt if needed. Chill briefly if not using immediately.

Bring the components together: place the chilled spinach and arugula in the large mixing bowl. Drizzle about half the vinaigrette over the greens (reserve the rest to allow guests to add more). Gently toss the greens to coat evenly, using tongs or salad forks.

Arrange the candied pumpkin cubes over the dressed greens in an even layer.

Scatter the toasted walnuts and pumpkin seeds over the top for crunch.

Add the shaved Parmigiano-Reggiano across the salad. Taste and, if desired, drizzle additional vinaigrette sparingly—you want the pumpkin glaze and cheese to remain noticeable.

Serve immediately at once so the greens stay crisp and the candied pumpkin keeps its glaze.