It’s Autumn at last, and Autumn means pumpkin time! So when my lovely Verdin suggested posting a pumpkin recipe each week of October I happily obliged, and here we are. It’s a nice warm salad that actually works as a main course when done with the amounts listed below, or as an entrée or side salad if you just make less.
- ½ medium Hokkaido pumpkin
- 1 apple, more sour than sweet (I’d recommend Gravensteiner or Finkenwerder Herbstprinz)
- 2 hands of lamb’s lettuce
- 1 hand of Welsh onion greens
- 1 hand of rocket
- sunflower seeds
- optional: 1 block of feta
- sunflower oil
- ½ tsp cinnamon
- ½ tsp ground black pepper
- apple cider vinegar
- 1 tsp honey
- dash of nutmeg, paprika, ginger each
- small shallot
- small clove of garlic
Preheat the oven to 200°C. Dice the pumpkin, add some sunflower oil and sprinkle with a dash of nutmeg, salt and cinnamon each. Bake for 30 minutes.
Wash the lamb’s lettuce – it’s notoriously hard to clean, and the easiest way is chopping off the part where the leaves grow apart and then just dump everything into a bowl of water to get the soil off – and rocket thoroughly and set aside. Chop the onion greens and, if necessary, the salads, and finely dice the apple.
In a small bowl, mix 50-70 ml (depends on your taste, and you can always add more) sunflower oil and two tablespoons of apple cider vinegar with cinnamon, pepper, nutmeg, paprika, ginger and honey. I find it easiest to mix in the honey last, but do whatever works for you.
Do not, under no circumstances, combine the salad with still-warm pumpkin unless you want to eat right away. The salad will go limp and mushy, and you don’t want that. Add the pumpkin to the greens when you’re ready to eat, put on dressing and sprinkle with seeds, garlic and shallots. Add feta if you like.
I even made one of these neat little recipe cards for easier pinning (or printing, if you so desire). Let me know if you liked it in case you try this recipe, and keep looking out for more pumpkin recipes this month! ♥