Savory Pumpkin and Watermelon Meatball Salad

This unique dish combines savory pumpkin meatballs with fresh watermelon and arugula, creating a delightful balance of flavors and textures. The sweetness of the watermelon complements the earthy notes of the pumpkin, while the arugula adds a peppery bite. Finished with a sprinkle of raisins for a touch of sweetness, this salad is perfect for a light lunch or dinner, and it's packed with nutrients.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1/2 cup cooked meatballs (beef or turkey)
• 2 cups arugula
• 2 cups diced watermelon
• 1/4 cup raisins
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine pumpkin puree, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, salt, black pepper, and nutmeg. Mix until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 20-25 minutes, or until golden brown and cooked through.
5. In a large bowl, combine arugula and diced watermelon. Toss gently to combine.
6. Once the meatballs are cooked, add them to the salad along with the raisins.
7. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper to taste. Toss gently to coat.
8. Serve immediately as a light main course or side dish.