A Word From The Cook

“A small sugar pie pumpkin or your favorite squash will turn this salad into a Fall taste treat!”

Recipe

Prep Time:

45 min

Serves:

4-6 people

Ingredients:

  • For Salad:
  • 1 Small sugar pie pumpkin or other squash
  • 2 Tablespoons extra virgin olive oil
  • ¼ lb. Arugula
  • 2-4 Cups wild greens
  • ½ Cup Fig Balsamic Vinaigrette (recipe here)
  • 4-6 oz. Goat Cheese (try a goat cheese with Anise and Lavender – or other herb you like)
  • ¼ cup toasted pepitas (pumpkin seeds) or substitute with chopped walnuts or pecans
  • Prepare Fig Balsamic Vinaigrette:
  • 1 Shallot, finely chopped
  • 1 Teaspoon chopped fresh thyme, destemmed
  • ¼ Teaspoon black pepper
  • ½ Cup balsamic vinegar
  • 1 Cup extra virgin olive oil
  • ¼ Cup glazed, roasted figs (include sauce) – choose any fig sauce or prepared fig jam or similar
  1. Step 1 – Prepare and Bake Pumpkin or (Squash)
    1. Quarter and seed pumpkin (or squash).
    2. Rub with olive oil and season with salt and pepper.
    3. Roast pumpkin on a foil covered baking sheet at 350 degrees – until tender (20-30 minutes).
    4. Cool and remove skin.
    5. Cut meat into ½ inch cubes.
  2. Step 2 – Prepare Vinaigrette
    1. Combine all vinaigrette ingredients in a small mixing bowl.
    2. Whisk until combined.
    3. Keep refrigerated until ready to use.
  3. Step 3 – Toss and Serve!
    1. Toss pumpkin cubes, greens, and Pepitas in a large bowl.
    2. Season lightly with salt and pepper.
    3. Add vinaigrette and toss.
    4. Top salad with crumbled cheese and serve.