by menumaniac
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menumaniac's Notes:
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1
sugar or pie pumpkin, peeled, cleaned and cut into 1 inch cubes
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Pumpkin seeds, reserved from pumpkin and cleaned
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4 cups
arugula
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4
thin slices of Serrano ham, torn into pieces
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1/4 cup
Manchego cheese, shaved
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1 teaspoon
dried thyme
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1/2 teaspoon
smoked paprika
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2 tablespoons
extra virgin olive oil
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1
lemon, cut in half
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1 1/2 tablespoon
wildflower honey (regular honey is fine too!)
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1/4 cup
extra virgin olive oil
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Preheat oven to 375 degrees.
Ask the hotline about this step!In a medium bowl, toss 1-inch pumpkin cubes with olive oil and thyme. Place in single layer on a parchment-lined cookie sheet. Bake for 30-40 minutes. Check halfway through and turn if neccessary.
Ask the hotline about this step!Meanwhile, bring a small pot of well salted water to a boil. Add pumpkin seeds. Simmer for 10 minutes. Drain. Toss with a smattering of kosher salt and smoked paprika. Place in single layer on a parchment-lined cookie sheet. Bake for 10 minutes. (You can cook these while the pumpkin is roasting, just keep an eye on it because the seeds can burn rather quickly.)
Ask the hotline about this step!For the dressing, grill or broil the lemon, flesh side down for about 5 minutes. Cool. Juice about 3 tbs of lemon juice into a small bowl. Combine with honey and a pinch of fresh ground pepper. Slowly whisk in olive oil until you get your desired consistency. Taste and adjust flavors as neccessary.
Ask the hotline about this step!To prepare the salad - in a large bowl, toss arugula and vinaigrette. Place arugula on four salad plates or you can leave in the large bowl to serve family style. Top with roasted pumpkin, Serrano Ham, Manchego cheese and roasted pumpkin seeds. Enjoy!
Ask the hotline about this step!Yum this looks incredible. An nice alternative to some pumpkin dishes which can be a bit heavy....
Thanks Maria! Although it was more time consuming than a weeknight salad, it felt good to use up the entire pumpkin and it was relatively simple. I don't enjoy complicated flavors.
Love the flavor combinations and the grilled lemon/honey dressing. Very creative.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
eatlivetravelwrite: I agree. Two of the reasons that I like this dish are because it's not too heavy and the pumpkin is not too sweet. I find that pumpkin is sweet enough!