Preheat the oven to 200°C. Place the pumpkin cubes and mushrooms on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, or until the pumpkin is soft and the mushrooms are nicely roasted.
In a small bowl, mix the balsamic vinegar with a little olive oil, salt, and pepper.
Place a bed of arugula on two plates. Divide the roasted pumpkin and mushrooms over the arugula and drizzle with the balsamic dressing.
Serve the salad immediately while the pumpkin and mushrooms are still warm.
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