If I have ‘adapted’ this recipe from somewhere – I can honestly say I don’t remember. This has been my go to salad for many years now & we never seem to tire of it. Well … that is, I don’t & we eat what I make, so no-one complains – oh, except the three year old who thinks anything green & leafy is “not derry (translation = very) good” & the pumpkin is a ‘hit & miss’ depending on the day & the mood. He does, however, love the crunchy seeds & apple & says that white cheese is “de-e-e-licious!”. As the saying goes, you can’t please all the people, all the time & that goes doubly so for toddlers in my opinion!
I have to say, pumpkin is one of my favourite vegetables. It is versatile, fitting just as well in a cake or sweet pie as it does amongst other vegetables in an oven baked roast or hearty winter soup. The colour adds warmth & given we eat with our eyes as much as anything a splash of orange draws you in & fills you with a desire to lick your lips & dig in without hesitation.
This does have a few components to the preparation, so you need some time to get it all together. You can prepare the pumpkin & toasted seeds in advance – I’ve been known to get them going while I’m organising breakfast, then setting them aside until it’s time to prep for dinner or whatever occasion might require the bringing of such accompaniments.
The recipe goes something like this;
- 300-ish gms, (about ¼ large or ½ small) pumpkin – you can use any variety you prefer, I like Kent or Butternut best.
- 1-ish tbs extra virgin olive oil
- 100-ish gms mixed lettuce – you can also use baby spinach & rocket if you wish.
- 1 apple – sweeter varieties like Royal Gala or Pink Lady are better, or substitute apple for pear if you prefer.
- 1 lemon
- A handful of fetta cheese – I prefer marinated fetta as it also acts as a dressing
- 2-3 tbs pumpkin seeds (pepitas)
- 1 tbs sesame seeds
- Preheat oven to 220 degrees celsius (non fan forced).
- Roughly dice pumpkin into 2cm squares – don’t be too precious about it, just keep in mind they will shrink quite a bit when roasted, so not too small.
- Place pumpkin on baking tray.
- Toss pumpkin in oil to coat & bake for 35 – 40 minutes (or until caramelised).
- Remove from oven, turn out onto paper towel & set aside to cool.
- Heat fry pan or skillet over high heat.
- Add pumpkin & sesame seeds.
- Dry toast by moving seeds around fry pan until they brown slightly (about 2 mins).
- Remove from heat & allow to cool
- In large salad bowl make a bed with lettuce.
- Dice apple in roughly 2cm pieces & sprinkle around lettuce.
- Squeeze lemon juice over apple pieces to add flavour & prevent browning.
- Add fetta by breaking up gently with your fingers.
- Spoon over a small amount of the marinade (maybe 2 tsp).
- Sprinkle toasted seeds over the top.
There it is … fresh, wholesome goodness in a bowl! This salad is good only for a day or two at the most – not that it is likely to last that long.
The ingredients used here included home grown lettuce, pumpkin & lemon – all from our little home garden. Oh, it makes me so proud to say that! 🙂
Also, if you’re interested, I served this with Chicken Parmigana & Crispy Roast Potato – the sauce on the chicken was made using my Passata … (sort of) recipe.
Cook! Eat! Enjoy!