I have written about my friend Andrea before because she inspires me in the kitchen. Remember these macarons (and these) that we made together?
But this recipe was one that she submitted to our preschool cookbook before I knew her well enough to know what a cooking talent she is. I have made it many times now and every time it is a hit. I brought it to a pot luck at the office a couple of years ago, and several people asked me for the recipe. The sweet pumpkin, bitter radicchio, sour lime, salty feta, and crunchy pine nuts and onions are in perfect harmony. Delicious.
Tearing radicchio.
Chloe and Oscar didn't eat much of this salad, but they had fun helping make it. I think there's something theraputic about tearing into that radicchio. The rest of us loved, loved, loved it, and we gladly ate their share.
Squeezing limes.
The contrast of the orange pumpkin and dark red radicchio are also visually stunning. It would be a perfect side dish for Thanksgiving. It is even hearty enough that along with some stuffing, mashed potatoes, and a few Brussels sprouts, it would round out a perfect Thanksgiving meal, at least for this vegetarian.
Second Helping: Vegetable Shepherd's Pie
Pumpkin, Radicchio, and Feta Salad
If you'd like to prepare this recipe ahead, roast the pumpkin in advance. It will keep in the refirgerator for a few days, and the rest of the salad is quick to pull together.
Serves 6
40 minutes preparation time
30 minutes cooking time
1 small pumpkin, peeled, seeded, and cubed (about 2 cups before cooking)*
2 tablespoons olive oil, divided
3/4 cup red onion, finely sliced into half moons (about 1/2 of a red onion)
4 tablespoons lime juice (about 2 limes)
1 tablespoon peanut oil
approximately 1/2 pound feta, crumbled into large chunks
2 cups radicchio, torn into bite-sized pieces (1 small head)
1/4 cup toasted pine nuts
Preheat oven to 400 degrees.
Toss the pumpkin cubes with 1 tablespoon of the olive oil and roast the cubes until they are tender but still hold their shape. The cooking time will vary, but it likely will take between 30 and 40 minutes. Set it aside to cool.
In a small bowl, mix the onion with the lime juice and set it aside to marinate for 15 minutes or more. After it has marinated, add the remaining tablespoon of olive oil and the peanut oil.
Add the pumpkin, feta, radicchio, half the pine nuts, and onion mixture in a large bowl, and stir gently to combine. Serve the salad in a large flat bowl or on a platter garnished with the remaining pine nuts.
Jobs for children: Children of any age can tear the radicchio and crumble the feta. Slightly older kids can squeeze limes, measure, and mix.
* For tips on wrestling that pumpkin into cubes, see this post.
holy cow this looks right up my very pregnant alley. going to buy ingredients NOW! oh, and making the pecan bars for turkey day!
Posted by: chronicles of momnia | November 18, 2010 at 02:01 PM