Fall season is definitely pumpkin season. Besides soups and coffee flavored pumpkin drinks I prefer a healthy salad. This recipe is easy and fast to make and it could be a great side dish for Thanksgiving. For this recipe I used a Hokkaido pumpkin. To prepare this kind of pumpkin, you only have to remove the seeds and fibers before using for cooking, the skin is perfectly edible and does not need to be removed.
Serves 2-4
Ingredients:
Pumpkin:
- 1 large Hokkaido pumpkin (around 750 grams), cubed
- 1 tbsp olive oil
- sea salt and black pepper, to taste
Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- sea salt and black pepper, to taste
- drizzle in some honey, to taste
Salad:
- ¼ cup walnuts
- 150 gr. arugula
- 50 gr. crumbled, low-fat feta cheese
- 40 gr. dried cranberries
Method:
- Preheat oven to 430F.
- Toss pumpkin with olive oil, salt and pepper. Place on a baking tray, bake for 15-20 minutes. Remove from oven, flip over, bake for another 5-10 minutes or until golden brown. Set aside and leave to cool down.
- Make the dressing.
- Place arugula, walnuts and cranberries in a bowl, drizzle with half of the dressing and mix well.
- Add pumpkin, half of the feta, cranberries and the rest of the dressing, and gently toss together.
- Transfer to serving bowls, add the rest of the feta and garnish with a few walnuts and leftover cranberries. Enjoy!
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