I made this salad twice this week and loved it both times, I think it would make a great addition to any Thanksgiving feast that you may be planning.
I came across a version of this recipe whilst looking through some old menu’s from the cooking classes that I taught with my friend Gloria, this is a take on a salad that she made for the class one fall day. It’s amazingly simple and incredibly delicious.
For the greens I used a combination of arugula, mitzuna and escarole, but radicchio, spinach, endive or any hearty salad green you like would work well too.
The amounts of roasted squash and pumpkin seeds are a little loose here, just toss the greens with as much squash and pumpkin seeds as you feel like eating. I had a little of each left over, but was thankful for a quick and easy lunch the next day, plus the seeds make a tasty snack!
Citrus spiced pumpkin seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
1 1/2 tablespoons lemon juice, about 1/2 a lemon
1 cup raw pumpkin seeds, rinsed and drained
zest of one lemon
zest of one orange
1/2 pound baby arugula, washed
1/2 bunch mitzuna, washed and cut into 3 inch pieces
1/4 head escarole, washed leaves torn into bit size pieces
1/2 a medium size red kuri squash or other winter squash, seeded
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
2 tablespoons olive oil
splash of fresh orange juice
Pre-heat oven to 300 degrees Fahrenheit.
Line a baking tray with parchment paper and set aside.
Combine the cayenne pepper, sea salt and lemon juice in a bowl and whisk. Add the pumpkin seeds, toss well and spread over the prepared baking tray, bake for 10 to 12 minutes or until seeds are puffed and golden. Return to the bowl and toss with lemon and orange zest. Set aside to cool, save the parchment paper to roast the squash.
Raise the oven temperature to 350 degrees Fahrenheit.
Cut squash into 1 inch slices, cut each slice into 1/4 pieces. Place on parchment lined baking tray and drizzle with olive oil, a large pinch of sea salt and black pepper.
Toss well and roast for 25 to 30 minutes or until golden brown.
Set aside to cool.
Place greens and as much of the pumpkin seeds and squash as you like, gently toss. Combine dressing ingredients in a small jar and shake well, drizzle over salad and toss again. Sprinkle with a few extra pumpkin seeds if you like.
Serves about 6.
Click here for printable recipe