In winter I find it very interesting to create salads that combine cooked vegetables with raw green leaves.
This recipe shows how you can create a varied flavor profile by seasoning and baking the Hokkaido pumpkin halves in different ways. And the mix of the two looks so good.
But of course, you can use just one of these spices at a time…
By choosing an organic Hokkaido pumpkin, you ensure it’s safe to eat the peel after it’s baked.
Winter Salad with Hokkaido Pumpkin
- 1 organic Hokkaido Pumpkin
- 200 gr mixed green salad (I love to mix in some lamb’s lettuce and rocket)
- 1ª half: Balsamic vinegar, oregano, thyme, and garlic powder
- 2ª half: Olive oil, cinnamon, cumin, turmeric, salt and pepper
- Walnut oil
- Balsamic vinegar
- Fleur de Sel
- Toasted pumpkin seeds
Wash the pumpkin very well by scrubbing it with a vegetable brush.
Cut the pumpkin vertically and remove the seeds with a spoon.
Cut each half in slices with the thickness of a finger, also vertically.
For the first half: cut the slices in two pieces, or even in three, depending on the size of the pumpkin.
Season with balsamic vinegar, oregano, thyme, and garlic powder. Mix well.
Put it on a baking tray.
Bake for 25 minutes.
The other half: leave the slices whole.
Season with olive oil, cinnamon, cumin, turmeric, salt, and pepper. Mix it well.
Put it on another baking tray.
Bake for 30 minutes.
When the pumpkins are baked, remove from the oven and let them cool for 5 minutes.
Season the mixed salad with 1 tablespoon of walnut oil and 1 tablespoon of balsamic vinegar. Mix well.
Arrange the larger pieces of pumpkin on a platter.
Distribute the salad leaves and then the smaller pieces of pumpkin.
Finish with the pumpkin seeds and the Fleur de Sel (or a good quality sea salt).
More pumpkin recipes:
Pumpkin and Orange Smoothie
Quince and Pumpkin Crumble