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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 (2-3 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.