Roasted Acorn Squash Salad with Arugula and Chevre

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

Serves 4

I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.

Ingredients:

2 acorn squash (or pumpkin – whatever is in season)
olive oil
salt
pepper

For the vinaigrette:

1 1/2 Tbsp chopped fresh mint
1 1/2 Tbsp chopped fresh oregano
1/4 cup red wine vinegar
1/2 cup olive oil
1 tsp salt
1/2 tsp pepper

bunch baby arugula
8 ounces Bucheron goat cheese (this is aged goat cheese – regular goat cheese is a fine substitute)

Method:

1. Preheat the oven to 400F.

2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

5. Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.

NOTE: I suggest letting guests assemble their own salad at table. This is a fun and interactive first course. Provide a shallow bowl to hold the pumpkin and 2 small spoons per person so that they can smash the ingredients together themselves.

Roasted Pumpkin Salad with Arugula and Chevre | Argentina

This recipe is inspired by Seven Fires: Grilling the Argentine Way, by Francis Mallman
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I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast.Roasted Pumpkin Salad with Arugula and Chevre
Servings Prep Time
4 10minutes
Cook Time
1hour
Servings Prep Time
4 10minutes
Cook Time
1hour
Ingredients
For the vinaigrette
Instructions
  1. Preheat the oven to 400F.
  2. Cut pumpkins in half and remove seeds and strings. Brush cut ends liberally with olive oil and sprinkle with salt and pepper.
  3. Roast for 45 min-1 hour, or until a fork pierces the flesh with no resistance.
  4. Meanwhile, whisk together ingredients for the vinaigrette in a small bowl. I used an immersion blender to emulsify and “puree” everything together. You can also add everything to a blender or food processor and get the same result.
  5. Transfer roasted pumpkin to serving plates. While still steaming, fill the cavities with crumbles of goat cheese and then baby arugula. Add vinaigrette to taste and toss, being sure to scrape pumpkin flesh into salad as you toss. Eat immediately.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

16 Comments

  1. Michelle says

    Ah, I will most assuredly be making this in the future. It’s one of those flavor mixtures I know I’ll be craving. So good!!

  2. I loved the way this is executed – creative but amazingly simple to do as well :) thank you so much for sharing

  3. Marie says

    I made this tonight and it’s absolutely awesome. I only had the fresh goat cheese, so the aged may have been better, but my husband and I enjoyed this. It was a main dish for us since it’s so big. I’m going to make it for friends the next time I invite folks over!

    • I’m so glad you enjoyed this salad! Any variety of goat cheese is fine – the aged is just a little firmer and stronger tasting. Your friends are going to love it :)

      • Marie says

        They DID love it! And it was big enough to be a main course for the 6′ tall guy- he was satisfied after dinner. The kids ended up having chicken tenders, though, just because I didn’t want to hear the whining. :)

  4. John in Tulsa says

    Made this tonight, Sasha…Absolutely Great! This will now be in my regular rotation. Thank you for sharing.

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