Roasted Pumpkin Salad with Balsamic Vinaigrette
From: Ian Seddon's Cookbook
🥘 Ingredients
- small-medium sugar pumpkin aka “pie pumpkin” or other winter squash no bigger than 3 lb
- pure maple syrup 2 tsp
- Extra
- ground cinnamon ½ tsp
- Kosher
- can chickpeas 1
- medium fennel bulb 1
- flat-leaf parsley leaves and tender stems 1 cup
- fresh mint leaves 1 handful
- arugula or watercress 5-7 oz
- Creamy Balsamic Vinaigrette ¾ cup
- Spiced Pumpkin Crunch 1 ¼ cup
- vegan feta 2 oz
If your squash total weight is larger than 3 lb, don’t use more than 2 lb of the peeled flesh because you won’t have enough space on two rimmed sheet pans. If you bought whole carrots instead of fennel, julienne or shred the carrots so they mimic the crunchy texture of the fennel. If you’re still having trouble slicing the pumpkin, microwave it in 30-second increments until it’s soft enough to slice. And remember to use your largest, sharpest knife! This is a dangerous job for a dull knife. Storage: It’s best to store each component separately so you don’t miss out on the fantastic textures. The roasted pumpkin can be kept in an airtight container in the fridge for 5 or 6 days. Assemble as listed in the last step right before serving. Shortcut: Use pre-cut butternut squash instead of pumpkin. Shortcut: Skip the vinaigrette. Season the salad greens and herbs fairly generously with salt and pepper and toss with your hands. Drizzle the salad greens with your best extra virgin olive oil and aged balsamic vinegar (about a 2:1 ratio).
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1Gather: small-medium sugar pumpkin aka “pie pumpkin” or other winter squash no bigger than , pure maple syrup , Extra virgin olive oil, ground cinnamon , Kosher salt and freshly cracked black pepper, can chickpeas , medium fennel bulb , flat-leaf parsley leaves and tender stems , fresh mint leaves , arugula or watercress , Creamy Balsamic Vinaigrette , Spiced Pumpkin Crunch , vegan feta .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425ºF / 220ºC.
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3Rinse and dry the pumpkin. Microwave the whole pumpkin for 60-90 seconds to make it easier to slice (see Note 3). Slice off the top stem, then slice off any bottom nub from the pumpkin so you have a flat surface.
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4Using your sharpest large knife, carefully slice the pumpkin in half lengthwise (use a back-and-forth motion, like a saw). Use a spoon to scoop out the seeds and sticky pulp. You can save the seeds to roast later.
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5Using a Y-shaped peeler, peel the pumpkin halves. If you don’t have a wide Y-shaped peeler, use a sharp knife to peel the pumpkin. Or, roast the pumpkin with the skin on and remove it after roasting. Cut each half into wedges, ½ inch thick (1.25 cm).
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6In a large bowl, toss the pumpkin wedges with the maple syrup and olive oil (I use 2 tbsp oil for 2 lb of peeled & sliced pumpkin). Season with the cinnamon, several cracks of black pepper, and kosher salt (I used 1 1/2 tsp for 2 lb of peeled & sliced pumpkin). Divide the pumpkin evenly across two rimmed sheet pans. Keep the bowl for the next step.
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7Optional: If adding the chickpeas, drain and rinse them. Transfer them to a dish towel and gently rub to remove water, drying well. Add them to the large bowl and drizzle with a generous 2 tsp of olive oil, and season with 1/2 tsp kosher salt and pepper to taste. Scatter the chickpeas across empty spaces on the sheet pans.
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8Roast in the oven for 15 minutes. Flip the pumpkin and roast for 12-15 minutes , until the pumpkin is browned in spots and fork-tender.
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9Meanwhile, slice the fennel, and chop the parsley and mint/fennel fronds (if using).
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10Assemble the salad. Add the salad greens and chopped parsley and mint/fennel fronds (if using) to a large bowl. Season with a generous pinch of salt and several cracks of pepper. Add enough Creamy Balsamic Vinaigrette to lightly coat the greens, about 1 tablespoon ( timer ) per 1 ounce (30g) of greens used (5-7 tbsp). Add the roasted pumpkin (and chickpeas if using), several handfuls of Spiced Pumpkin Crunch, and sliced fennel. Toss with tongs to combine. Crumble the vegan feta on top, if using. Spoon a bit more Creamy Balsamic Vinaigrette on top, as needed.