This Pumpkin Salad Is a Giant Bowl of Hearty Fall Goodness
Sugar pumpkins (also called pie pumpkins) are smaller, softer, and sweeter than their carving cousins, which make them a better fit for cooking.
This rich fall salad is packed with all the best seasonal flavor: sweet beets, rich tahini, toasted hazelnuts, and salty, creamy Feta. You can serve it with a simple salmon recipe for a filling meal, or make it the start of a larger dinner-party feast!
Yields: 6 servings
Prep Time: 25 mins
Total Time: 1 hour 15 mins
Ingredients
1/2 c.
hazelnuts
1
(2-pound) sugar pumpkin, seeded and cut into
1 1⁄2-inch cubes
2 tbsp.
plus 1/3 cup olive oil, divided
Kosher salt and freshly ground black pepper
1 tsp.
lemon zest, plus 1⁄4 cup lemon juice
1 tbsp.
pure honey
1 tbsp.
tahini
1
clove garlic, chopped
1
large head radicchio, trimmed and torn into bite-size pieces
1
small beet, peeled and thinly sliced
1/3 c.
crumbled Feta
Directions
Preheat oven to 375°F. Place hazelnuts on a small rimmed baking sheet and roast just until fragrant and lightly browned, 7 to 9 minutes. Transfer to a large clean dish towel and rub until skins release. Cool completely.
Toss together pumpkin and 2 tablespoons oil on a small rimmed baking sheet. Season with salt and pepper. Bake until tender and cooked through, 34 to 36 minutes.
Whisk together lemon zest and juice, honey, tahini, garlic, and remaining 1/3 cup oil in a bowl. Season with salt and pepper. Toss together radicchio, hazelnuts, pumpkin, and 1/4 cup dressing in a bowl. Top with sliced beets and Feta. Serve immediately with additional dressing alongside
How to Cut Up a Sugar Pumpkin: Start by removing the stem. (The skin is edible but, if desired, peel with a Y-shaped peeler.) Place the pumpkin, stem or root side down, on a cutting board, and use a sharp knife to cut in half vertically. With a sharp-edged metal spoon, scrape out the seeds and strings. Cut into desired size slices or cubes.
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