Serves 4

I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallmann. 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.

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.

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.

This recipe is inspired by Seven Fires: Grilling the Argentine Way, by Francis Mallmann

Roasted Pumpkin Salad with Arugula and Chevre

Votes: 1 Rating: 5 You: Rate this recipe!

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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.

• CourseSides & Salads
• LifestyleGluten-Free, Grilling, Quick, Vegetarian
• Food TypeSasha's Favorite Recipes, Vegetables

Servings	Prep Time
4 people	10 minutes

Cook Time

1 hour

Servings Prep Time 4 people 10 minutes

Cook Time 1 hour

Roasted Pumpkin Salad with Arugula and Chevre Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe 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. CourseSides & Salads LifestyleGluten-Free, Grilling, Quick, Vegetarian Food TypeSasha's Favorite Recipes, Vegetables Servings Prep Time 4 people 10 minutes Cook Time 1 hour Servings Prep Time 4 people 10 minutes Cook Time 1 hour

Ingredients

• 2 whole acorn squash (any small pumpkin may be subsituted)
• olive oil
• salt
• pepper

For the vinaigrette

• 1 1/2 Tbsp mint (freshly chopped)
• 1 1/2 Tbsp oregano (freshly chopped)
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp salt
• 1/2 tsp pepper
• bunch baby arugula
• 8 ounces goat cheese (aged Bucheron is lovely)

Servings: people

Units:MetricUS Imperial

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.