Autumn brought so much abundance and I really wanted to capture some of it in a dish. So in this autumn abundance salad we have some pumpkin, pomegranate, radicchio, pears … And each ingredient adds to an amazing combo of flavors.
It also includes one local ingredient – goats cheese for grill. It was a gift from an eco farm Koza and I was blown away. It grills so nicely and adds so much flavor to the salad.
At this point it is maybe also worth mentioning that I do eat mostly plant-based food but when it comes to dairy products that are made in small eco farms – I will eat them with great pleasure.
it would be great if you have
For the salad
For the dressing
roll up your sleeves
Start preheating oven on 200ºC.
Cut the butternut pumpkin to small cubes, drizzle with oil, sprinkle with thyme, toss and bake for around 20-25 minutes. When it is done salt to taste.
Meanwhile roast halved heads of Brussels sprouts in a pan with 1 tablespoon of oil. When they are done (after 8-10 minutes) add sliced radicchio and 1 tablespoon of balsamic vingar. Mix, set aside and salt to taste.
Clean the rapunzel, chop pear to small cubes, chop walnuts and deseed pomegranate. At the end grill the goats cheese.
Assemble everything together, add dressing and serve.
The recipe will be a nice full meal for two people or it can be a side dish for more.
*I recommend putting the walnuts in the over for few minutes while the pumpkin is baking. So they will be nicely toasted mmm