Pumpkin salad

After a good week a bad one… And I know the next 2 weeks are going to be terrible. I have to start writing my dissertation, which means endless hours in front of the computer writing. Not sure I will want to write anything more, even if I have the time. Anyway, I will try to post at least once a week. So please be patient with me. I will eventually be done with all of this and be back to you guys!

Since we are still around Halloweeen time I will give you the recipe for a great pumpkin salad. Well technically in my case it was a butternut squash salad, but you can use any winter squash you like, as long as its flavorful and not too dry.

I found this salad really nice with the heat from the chili flakes and the citrus flavor of the dressing. And it can rally lighten up a fall dinner with a bright note.

Pumpkin salad

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 4 Servings

Pumpkin salad

Ingredients

  • mixed greens
  • 1/2 butternut squash (or any other squash you like)
  • 1 onion
  • chili flakes
  • olive oil
  • toasted nuts
  • For the dressing
  • juice of 1/2 orange
  • juice of 1 lime
  • extra virgin olive oil
  • salt

Directions

  1. Thinly slice your squash and your onion and place them on a oven dish in a single layer. Dress them with 2 spoons oil and a pinch or 2 of chili flakes (depending on how much you like heat). Give it a good stir so that the are all coated in oil and chili and put in a 400F oven for 10 minutes or until they are uniformly wilted and relatively dry. Take them out of the oven and mix in the chopped toasted nut to absorb some of the moisture and to give the salad a bit of a crunch.
  2. For the dressing, mix the juices with oil in the ratio of roughly 2 part oil, 1 part lime juice, 1 part orange juice in a sealable container (think jam jar or Tupperware). Add a pinch of salt, close the lid and and shake until emulsified.
  3. Prepare the salad by putting the greens in a bowl and top them with the cold roasted squash mix. At the last minute, dress the salad.

This entry was posted in Salad, Side Dish, Vegan, Vegetarian and tagged , , . Bookmark the permalink.

11 Responses to Pumpkin salad

  1. Katherine Martinelli says:

    This looks like the ultimate fall salad! Thanks for linking it up at my salad blog hop :-D Good luck with the dissertation!

  2. Rinat says:

    It's look really good, i have a piece of pumpkin i had no idea what to do with, now i know

  3. Squash Blossom Babies says:

    mmmmmm….that looks great! What a good idea.

  4. Manu says:

    That's some great salad Paola! I never thought of using baked pumpkin in salads! Great idea! Good luck for the upcoming couple of weeks! We will be here waiting for you! :-)

  5. Nami | Just One Cookbook says:

    I love the pumpkin salad! I've seen some savory pumpkin recipes and lots and lots of sweet ones but never seen salad before! How unique and delicious! I love you made orange/lime flavor dressing for this – very unexpected and sounds YUMMY! Happy Halloween!

  6. Fr@ says:

    Interessante questa insalata, mi stuzzica l'insieme dei sapori.
    Buon lavoro per la tesi, immagino che sarai totalmente assorbita.

  7. Nuts about food says:

    No worries, we will be here waiting, or at least I will!

  8. cooking, baking, and gardening says:

    Healthful and delectable salad. Yum!

  9. PolaM says:

    @Katherine Martinelli Hope so! I am looking forward to being done….in a couple of years…. PhD is tooo long of a process!

  10. Katherine Martinelli says:

    This looks great!! Good luck with your dissertation, you can do it!

  11. Christine's Pantry says:

    Sounds good.

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