CELEBRATING ARRIVAL OF AUTUMN: ROASTED PUMPKIN SALAD

Today on the occasion of Halloween it is only apt that I cook with pumpkin even though I have already posted two recipes with it. But I have decided to eat healthy so I tossed up a salad of lightly roasted pumpkin cubes along with some fresh baby spinach and feta cheese in a chilli & lemon juice dressing. I finished off the dish with a dash of toasted black sesame seeds for a nutty flavour and nice crunch.
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So, here is the detailed recipe of the same:

Prep Time: 5 minutes             Cooking Time: 35 minutes              Total Time: 40 minutes Serves: 2                                        Course  : Salad                                         Cuisine: Continental
Ingredients:

• 1½ cup Pumpkin cubes (1 inch size, peeled & deseeded)
• 1 cup Feta cheese chunks
• 3 cups Baby spinach
• 1 tbsp Salted butter (at room temperature)

 
For the salad dressing:

• 2 tbsp Fresh lemon juice
• ½ tsp Red chilli flakes
• ½ tsp Jaggery
• ¼ tsp Salt or to taste

 
For garnish:

• 1 tsp Toasted black sesame seeds

​(Note: You can replace feta with paneer if you are unable to source feta. Also, if red chilli flakes are unavailable simple crush a small green chilli in the lemon juice and filter the juice to remove chilli seeds and skin.)
 
Method:

1. Preheat oven at 180oC.
2. Whisk all ingredients of the salad dressing together and keep aside.
3. Rub the pumpkin cubes evenly with the butter.
4. Spread the cubes in a butter paper lined baking tray and bake in oven for 30 minutes or till the colour of the cubes darkens and they soften up.
5. Bring together baby spinach leaves, feta, pumpkin cubes in a mixing bowl and drizzle with the salad dressing. Mix well.
6. Serve the salad garnished with toasted black sesame seeds.

So, do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING…