Roast Pumpkin, Radicchio and Feta Salad
Nigella Lawson
From “Off Duty: The World’s Greatest Chefs Cook at Home”
What to do with a surplus of pumpkins once Halloween is over? Peel and seed them, then cube the flesh and roast it as you would winter squash, sweet potatoes or other hardy vegetables. Celebrity chef Nigella Lawson tosses the roasted pumpkin into a winter salad, but you also can serve it as an addition to a build-your-own bowl station.
Ingredients
2 lb. peeled and deseeded pumpkin, cut into 2-in. pieces
3 tbsp. vegetable oil, divided
1/2 red onion, cut into thin half moons
Juice of 1-2 limes (4 tbsp. juice)
Scant 1/2 cup pine nuts
9 oz. feta cheese, cut into bite-sized pieces
1 head radicchio, cut into bite-sized pieces
1/4 tsp. pumpkin oil
Steps
1. Preheat oven to 400 F. Arrange pumpkin pieces in roasting pan in one layer; toss with 1 tbsp. oil. Roast in oven 45 minutes until tender. Let cool.
2. Steep sliced onion in lime juice for 15 minutes or longer; drain, reserving liquid. Meanwhile, toast pine nuts by heating in dry skillet, shaking the pan occasionally. When nuts are lightly browned, transfer to bowl and let cool.
3. In large bowl, combine pumpkin pieces with feta and onions. Add radicchio and half the toasted pine nuts, tossing gently to combine.
4. Into bowl with reserved lime juice mixture, mix remaining 2 tablespoons oil with pumpkin oil; add to radicchio mixture in bowl, mixing gently.
5. To serve, turn out onto platter; sprinkle with remaining pine nuts.