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.
- 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)
- 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)
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.
- 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!