Pumpkin Salad

Salads

Nov 6

Pumpkin soup and pumpkin pie are among autumn’s golden treats - seasonal, nourishing and delicious. Keeping that vibe (and the pumpkin of course), this salad comes to brighten chili days with contrasting textures, brought together by a smooth, lemony dressing.

Roast the pumpkin

Preheat the oven to 220C with ventilation.

Peel and cut the pumpkin (or butternut squash) into medium-sized cubes.

Use a large bowl to toss the cubes with olive oil, balsamic vinegar, a grind of pepper, and a pinch of salt.

Spread them on a lined baking tray and roast for about 30 minutes, until golden and caramelized on the edges.

The Dressing

in a small jar, combine the olive oil, lemon juice, orange juice, tahini and a pinch of salt.

Seal with a lid and shake well until the mixture becomes smooth and creamy.

Assemble the salad

In a large bowl, toss the roasted pumpkin with the crumbled feta and baby spinach using half of the dressing.

Transfer to serving plates, then sprinkle with walnuts and grated Parmesan.

Finish with the remaining dressing and a short drizzle of olive oil.

Optional

Add toasted pumpkin seeds

Use the hot oven to toast the pumpkin seeds. Just spread them on a baking tray and roast for about 5 minutes, until fragrant.After the salad is assembled sprinkle the seeds over.

Enjoy !

INGREDIENTS - for two portions

Organic or “Best you can get” !