Green Salad With Roasted Pumpkin, Feta, Pine Nuts, And An Orange Vinaigrette
HOW TO ROAST A PUMPKIN AND DIFFERENT TYPES OF PUMPKIN BEST FOR ROASTING
Roasting a pumpkin is simple, and you always have a flavorful result. The steps are simple: halve the pumpkin, remove the seeds, brush the flesh with extra virgin olive oil and spices of your liking and bake it at 350 F for 45 minutes or until it’s fork tender.
I always opt-out for small pumpkins as they tend to be more flavorful -compared to the big ones usually used for carving. Look for “sugar pumpkins” or “pie pumpkins” and, more specifically, for varieties like Autumn Gold and New England Pie pumpkin.
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Preheat the oven to 400°F (200°C).
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Cut the pumpkin into small cubes or chunks and place in a bowl. Drizzle the pumpkin with the olive oil, and season with salt and pepper. Place in a parchment-lined baking tray. Bake for 20-25 minutes or until tender, but not cooked through. Set aside in a bowl to cool down. You can make a double batch of the cooked pumpkin and keep the rest in the fridge for another time.
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Toast the pine nuts in a small pan over low/medium heat till light golden stirring occasionally in the pan. Set aside.
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Prepare the dressing in a bowl. Make sure that honey, orange juice, and mustard are well combined before adding the olive oil. Whisk until emulsified.
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In a salad bowl, layer the lettuce, pumpkin, and pine nuts. Scatter the crumbled feta on top. Pour the dressing over the salad, toss to combine, and serve immediately.