Recipes

Hip hip hooray

It is now officially a week of autumn. Although it seemed like summer the past few days. What a delight; full sun, colored leaves, and a clear blue sky. Can it be like this forever?

Still, I was somewhat confused about what to make for dinner. And what do you do then? You take the best of both worlds. A salad with pumpkin, of course. And it would be rude not to share that recipe with you. A big fat recommendation, even if the sun stays away. A good glass of red wine with it and enjoy.

Indian summer salad

Ingredients:

bag of arugula

1 pumpkin

5 shallots

soft goat cheese

half a bunch of coriander

a handful of walnuts

pomegranate

For the pumpkin:

3 tbsp olive oil

tsp cinnamon

tsp cumin

tsp cayenne pepper

clove of garlic

For the dressing:

4 tbsp white balsamic vinegar/white wine vinegar

2 tbsp olive oil

1 tbsp agave or maple syrup

1/2 tsp cinnamon

1/2 tsp cayenne pepper

Take a nice large bowl and line it with arugula. Preheat the oven to 180 degrees. Cut the pumpkin into half-moons and place them on a baking dish. Cut the shallots in half and place them, with skin, next to the pumpkin. In a bowl, mix 3 tablespoons of olive oil, 1 teaspoon of cinnamon, 1 teaspoon of cumin, 1/2 teaspoon of salt, 1 teaspoon of cayenne pepper, and a clove of garlic. Coat the pumpkin with the oil. Bake the pumpkin for 40 minutes until tender.

When the pumpkin has cooled slightly, place it on the arugula. Remove the skin from the shallots and distribute them over the salad. Crumble the goat cheese over the bowl with arugula, along with the walnuts, pomegranate, and coriander. Mix all the ingredients for the dressing and drizzle it over the salad.

Very simple, but oh so delicious.

Now let's hope my colleagues don't read this, because then I know who has to take care of the salad at the office tomorrow.