Warm Roast Pumpkin Salad

24 Oct

Pumpkins have arrived! Yup, here in Vancouver the pumpkins are being picked from their patches (say that three times fast!) and they are now showing up everywhere. So, what to do with these guys now that they are in season? Believe it or not they do have other uses besides just being a canvas for carving. I’m on a mission to prove that deliciousness can be had with pumpkin.

For a healthy lunch or dinner that takes no time at all to prepare, try this vitamin-packed salad with roasted pumpkin, roasted pumpkin seeds, roasted pine nuts, feta, and spinach. To make it carnivore-friendly, cook up some lamb and add it as a side.

Warm Roast Pumpkin Salad

300g butternut pumpkin, cut into thin wedges
Olive oil
25 grams of  baby spinach leaves, washed
1 tablespoon pumpkin seeds, toasted
1 tablespoon pine nuts, toasted
50 grams of feta cheese, cut into small cubes
2 teaspoon balsamic vinegar
2 teaspoon olive oil
1 garlic clove, crushed (optional – can be a little over-powering)

Optional: lamb

Method
Pre-heat oven to 230C (450F). Line a baking tray with parchment paper. Place pumpkin on the tray and season with salt and pepper. Roast for 20 minutes, turning once, until tender.

If adding lamb, season lamb and cook to your liking. (I seared my rack of lamb for about 2 minutes a side, before putting it into the oven at about 420F for 15 minutes.) Transfer to a plate, cover loosely with foil and stand for 5 minutes.

Place spinach, pine nuts, and feta in a bowl. Toss to combine. Whisk vinegar, oil, garlic, salt and pepper in a bowl. Add to salad with pumpkin. Toss gently to combine. Serve lamb with roast pumpkin salad.

Disclaimer: This is not my recipe. I have it hand-written in my recipe book but, unfortunately, I don’t remember where I got it from so I don’t know who to credit for it.

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3 Responses to “Warm Roast Pumpkin Salad”

  1. Anna October 25, 2011 at 9:36 pm #

    I am out of lamb meat at the moment, but I can start working on this interesting Pumpkin salad. Definitely today, since the produce stores are flooding with pumpkins here and there! This will definitely be a great dish!

    • greedyguts October 25, 2011 at 10:11 pm #

      I’ve been eating it for the past few days – it is delish. The veggie option is great too – the meat is just an added bonus 🙂

Trackbacks/Pingbacks

  1. Pumpkin and Feta Pies « The Culinary Adventures of a Greedy Guts - October 26, 2011

    […] Monday I posted about pumpkins and how I am on a mission to prove to you that there is more to them than just Halloween […]

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