You guys have been going nuts over this one on my Instagram stories, so I thought it deserved its own blog post as well.
What I loved most about this salad were the beautiful colours and the fact that all the ingredients were local and in season, making this such a nutritious meal.
Here’s how to make it:
⁃ a pumpkin of your choice, I used acorn squash from Wheelbarrow farm
⁃ Greens of your choice, I used arugula and mixed greens from my Wheelbarrow farm CSA veggie basket and beautiful purple radicchio from Nithvalley organics
⁃ Home made Dressing to your liking – mine was a splash of lemon juice, olive oil, balsamic vinegar, rice wine vinegar and maple syrup (I winged this part so I don’t have measurements for you 😃) I found it needed a little bit of sweetness and acidity to balance the bitterness
⁃ Some sprouts for garnish, I used radish green sprouts 🌱
⁃ Optional: roast your pumpkin seeds in the oven for a crunchy topping and balsamic drizzle on top is also optional
The method is quite simple. Preheat your oven to 425.
Cut up your pumpkin, carve out the pumpkin seeds and place them onto a separate baking sheet.
Slice the rest of the pumpkin into wedges, toss in olive oil and maple syrup, add some salt and pepper and into the oven it goes for about 15-20 minutes per side (flipping halfway). This might be less or more time for you depending on how thick your pumpkin slices are.
I also stuck the pumpkin seeds into the oven just with some sea salt – these won’t need long at all, so check on them frequently until they’re nice and roasted 🙌🏼
While the pumpkin bakes, wash your greens, toss them in dressing and arrange them nicely on a serving platter.
Also cook your quinoa (takes about 15 mins)
Once the pumpkin comes out of the oven and your quinoa is cooked, start with the quinoa on top of the greens, then add the pumpkin, top with roasted pumpkin seeds and sprouts, drizzle that balsamic drizzle on top and you’re ready for a taste explosion 💥🙌🏼🥗😍🏼🤤