Using roasted pumpkin layered into a summer salad may seem a bit unusual, but a nourishing addition that is as colorful as it is refreshing. This salad is rooted in the Middle East so I like to dress this salad with a pomegranate vinaigrette along with a few dollops of Greek yogurt and a dusting of za’atar, but get creative and come up with your own rendition.
Roasted Pumpkin Salad serves 4
Chill four individual shallow salad bowls.
- a generous bowl full of torn seasonal salad greens
- several cups of roasted pumpkin and roasted shallots (see recipe here)
- fresh broad leaf parsley leaves
- pomegranate vinaigrette (recipe below)
- ½ cup Greek yogurt
- ½ teaspoon lemon juice
- 1/4 teaspoon honey
- ¼ teaspoon sea salt
- za’atar (see here)
Wash a selection of torn salad green leaves such romaine, red leaf, iceberg, radicchio, as well as sprigs of arugula, watercress, or mild fresh herbs such as mint or thyme. Spin the washed leaves until dry and place in a large bowl and refrigerate while you gather together the remaining ingredients.
Slice the roasted pumpkin into pieces if you like or use wedges as pictured. Separate the layers of the roasted shallots. Place in a bowl and refrigerate.
In a small bowl combine the yogurt, lemon juice, honey, and salt and stir until combined. Cover and refrigerate.
Remove the bowl of salad greens from the refrigerator and scatter half of the roasted pumpkin and shallots over the greens. Lightly dress with the pomegranate vinaigrette. and toss everything together with your hands.
Arrange the dressed ingredients in individual chilled salad bowls. Place the remaining roasted pumpkin and shallots over the greens and lightly drizzle some vinaigrette over the roasted pumpkin and shallots.
Scatter parsley leaves over the salad and add small dollops of the yoghurt here and there over all and then sprinkle the top of the salad with za’atar and serve.
Pomegranate Vinaigrette: makes 1 cup
- 1 tablespoon minced shallots
- ½ teaspoon sea salt
- freshly ground black pepper
- 1 tablespoon + 2 teaspoons pomegranate syrup (see note)
- 1/3 cup cider vinegar
- ½ cup olive oil
- 1 tablespoon Greek yoghurt (optional)
Place the shallots, sea salt, black pepper, and pomegranate syrup in a small non-reactive bowl and whisk until combined. Whisk in the vinegar and then begin adding the olive oil in a slow steady stream while whisking vigorously until the vinaigrette is emulsified. Then whisk in the yogurt ( if using) until completely incorporated.
Chill the vinaigrette if you are not dressing the salad promptly. Be sure to whisk the chilled vinaigrette just before serving.
Note: If pomegranate syrup is not available, simply reduce a container of pomegranate juice until it is reduced to a thick syrup roughly the consistency of honey.