Pumpkin, Arugula Salad

This dish was inspired by a recent meal at the re-opening of Spotted Pig here in NYC.   I really enjoyed the combination of  the roasted pumpkin, arugula, toasted pine nuts and parmigiano reggiano in a dish they called Pumpkin Salad.  It was very simple but perfectly done.

I decided to make a version of it at home, but amped the flavors up a bit by adding a sharp, rich dressing of arugula pesto to dress the roasted pumpkin chunks.  We had this at home as an appetizer salad. The only labor in this is roasting the pumpkin, but c'mon, all you have to do is throw it in the oven!

Here's my recipe.