Pumpkin Salad with Arugula and Pine Nuts
Preheat a convection oven to 180°C (approximately 350°F).
Rinse and halve the pumpkin. Remove the seeds and fibers, and cut into wedges. Mix the pumpkin with 3 tablespoons of oil. Season to taste with salt and pepper. Pass the garlic through a press. Add the garlic and rosemary to the pumpkin. Arrange the pumpkin mixture on a baking sheet lined with parchment paper. Bake in the oven for 35 minutes.
Rinse, dry, and chiffonade the basil. Peel and quarter the shallots. Sauté the shallots in the remaining oil. Add the honey and vinegar, and simmer gently for 5 minutes. Season to taste with salt and pepper. Once the vinaigrette has cooled, stir in the basil. Toast the pine nuts in a dry pan until golden brown and fragrant. Remove from the heat and let cool. Rinse and dry the arugula. Remove the pumpkin from the oven, and transfer to plates. Top with the arugula, drizzle with the vinaigrette, sprinkle with the pine nuts, and serve.