300 g of pumpkin
300 grams of broccoli
50 g walnuts
50 g of dried cranberries
bunch of arugula
2 cloves of garlic
3 tbsp. l. vegetable oil
1 tsp. mustard
1 tsp. lemon juice
salt and pepper to taste
Pumpkin peel and cut into slices, broccoli stripped to small inflorescences. Grease the frying pan and stir fry broccoli for 2 minutes, then add the pumpkin and fry until soft, seasoning and pepper to taste. ready-made vegetables leave to cool.
Mix the vegetable oil with lemon juice, passed through the press with garlic and mustard. Put the leaves of arugula in a salad bowl, add the cooled vegetables, crushed nuts and cranberries. Season the salad with a prepared sauce and stir.