After a long week, sometimes there's nothing like a warm homecooked meal and a nice glass of red wine to put a smile on my face. So while thinking about what to make for dinner last night, I decided to draw inspiration from a salad I had Thursday at a close friend's family's for dinner. Don't get me wrong, everything else was wonderful as well, but I wanted to focus on this salad as my jumping off point.
So what was in the salad?
Mesclun greens, avocado, toasted slivered almonds, avocado, caramelized onions, feta cheese, cucumbers, and a homemade vinaigrette. A delish fresh crisp green celebration in a dish.
So what did I decide to make for dinner?
How about roasted pumpkin with arugula, feta, caramelized onions and toasted slivered almonds? You can only really get local sugar pumpkins from mid-October to (if you're lucky), Thanksgiving, and I absolutely love them so I figured why not start off pumpkin roasting season with this rustic autumnal salad.
What is in the salad?
1/4 sugar pumpkin
Toasted slivered almonds
Greek Feta
Arugula
1/2 onion
1/2 shallot
Rosemary, Oregano, Sage, Sea Salt
EVOO
Preheat oven to 350 degrees. Then cut pumpkin down into cubes, toss it with EVOO, oregano, a hint of sage, sea salt, and one chopped up garlic clove. Put it in the oven in an oven safe roasting pan for twenty five to thirty minutes or until golden brown. On another roasting pan, place the slivered almonds to toast with some EVOO, rosemary, and sea salt till golden brown or for about eight to ten minutes. While the pumpkin and almonds are in the oven, chop up 1/2 of an onion and 1/2 of a shallot. Cook these in a saute pan with some EVOO over low heat till golden brown. When everything is done, place it all into a bowl with arugula and top with crumbled Greek Feta and homemade aged balsamic vinaigrette (butternut squash seed oil, EVOO, aged balsamic, Maille Dijon mustard, a drop of soy sauce). Enjoy!
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