Nov 152013
 

 

I think this salad will complement any menu, whether it is for a weekend, a special dinner or lunch.

Once I served it in the middle of a week to create a holiday mood during a rainy night. Yes, this type of reaction this simple salad caused in me and my husband.

Without exaggeration, the salad really represents a feast of tastes and flavors: sweet, salty, sour, spicy, juicy and crunchy. All this creates an incredibly pleasing harmony in one bite.

 

    

2 servings

Ingredients

  • 8 oz pumpkin, peeled and cut into small cubes
  • ¼ – 1/3 cup pecans (or walnuts)
  • 1-2 tbsp honey
  • 1-2 tbsp balsamic vinegar (preferably aged)
  • ½ tsp chili powder
  • Pinch of cayenne pepper (optional)
  • Salt
  • 4 cups arugula or baby spinach (not compacted)
  • 1-2 tbsp olive oil
  • 1 tbsp extra virgin olive oil for finishing salad
  • 1 ½ – 2 oz soft goat cheese
  • 1-2 tbsp dry cranberries (optional)

 

 

Preparation

In a frying pan heat the olive oil. Add the pumpkin cubes and cook them until golden brown, for 2-3 minutes. Cover and cook for another 3-5 minutes. Pumpkin pieces should be cooked through (check with a sharp knife), but still firm.

Add nuts, salt, chili powder, cayenne pepper. Stir. Add honey and cook for 1 minute.

Add balsamic vinegar and cook until liquid will evaporate and caramelize the pumpkin and the nuts.

Transfer warm pumpkin and nuts onto a bed of arugula or spinach in a serving dish. Add crumbled goat cheese, dry cranberries and, if desired, drizzle with olive oil.

 

caramelized pumpkin salad (1)caramelized pumpkin salad (2)

caramelized pumpkin salad (3)caramelized pumpkin salad (4)

caramelized pumpkin salad (5)caramelized pumpkin salad (7) 

 

  • Note :

The exact amount of honey and balsamic vinegar depends on the size of the pan, the quality of pumpkins and personal taste (more-less sweet or sour).

 

Cook with pleasure!

caramelized pumpkin salad (9)

 

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