Ingredients
Roasted Pumpkin
500g pumpkin, peeled and diced
2-3 garlic cloves
2-3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste
Caramelised onion
1 large brown onion, peeled and thinly sliced length-ways
2 tablespoons olive oil
1 heaped tablespoon brown sugar
1 tablespoon balsamic vinegar
Dressing
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon water
Sea salt and freshly ground black pepper to taste
100g rocket (arugula) and baby spinach leaves, washed and spun dry
80g goat’s cheese, crumbled
2 tablespoons lightly toasted pinenuts
Method
1) Preheat oven to 250°C. Place chopped pumpkin and garlic cloves in a large baking tray tray lined with grease proof paper, drizzle over olive oil, add salt and pepper and mix well. Cover baking tray tightly with a sheet of foil and bake on high for 20 minutes. Remove foil after 20 minutes and reduce heat to 200°C, continue baking for further 30-40 minutes, turning the pumpkin half way through until lightly golden. Remove from oven and allow to cool.
2) For the caramelised onion, fry onion in olive oil over a low heat until softened (15 minutes). Sprinkle over sugar and fry for further 5 minutes. Turn heat up to medium and allow onion to caramalise to a lovely rich golden brown (5 minutes), add balsamic (1 minute) and remove from heat, allow to cool.
3) For the dressing, combine oil, balsamic, water, salt and pepper in a jar. Just before serving shake well to emulsify.
4) In a large serving platter arrange rocket and spinach leaves, scatter over roasted pumpkin, caramelised onion, crumbled goats cheese and finally the pine nuts. Cover with plastic wrap and store in the fridge until serving. Just before serving drizzle over dressing and enjoy with grilled meat or on it’s own.
(villagefeast.com.au)
Filed under: Bits and bops Tagged: balsamic, caramelised onion, cheese, cooked salad, dressing, goat's cheese, nuts, onion, pinenuts, pumpkin, roast pumpkin, rocket, salad, spinach
