Do salads feel like a summer thing to you? Guess again! Here we have an awesome, flavorful fall salad that you'll keep coming back to again and again. The rich flavors of pumpkin, chorizo, and feta all combine for a powerful punch that hits all the right notes this fall. Bring it to your next fall gathering - it's sure to impress!
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Pumpkin Chorizo Feta Salad
For the salad
- 17 ounces butternut squash deseeded, peeled, and chopped into chunks
- 2 tablespoons olive oil
- 3.5 ounces chorizo thinly sliced
- 1/4 cup feta cheese crumbled
- 1/4 cup pine nuts
- 3.5 ounces salad leaves of your choice
- 1 teaspoon dried Thyme or other dried herbs e.g. basil, oregano, mixed Italian herbs, or 2 sprigs of fresh thyme
- salt and black pepper
For the dressing
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
To serve (optional)
- toasted fresh bread drizzled with olive oil and sprinkled with salt
- greek yogurt
INSTRUCTIONS
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Heat the oven to 425 degrees.
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Scatter the butternut squash in one layer on a baking tray and toss well with the olive oil. Scatter over the herbs and salt and pepper (to taste).
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Roast the pumpkin for 30 to 40 minutes or until it is soft and golden brown. Shake the tray halfway through the cooking time.
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Meanwhile, pan-fry the sliced chorizo in a dry pan until it's lightly browned (about 5 minutes). Set aside.
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Toast the pine nuts on low heat in another dry frying pan until they are lightly browned. Shake the pan every now and again.
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Scatter the salad leaves over a large platter or shallow salad bowl.
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Scatter the roasted pumpkin and chorizo over the salad leaves, then add the pine nuts and feta cheese.
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Whisk together the dressing ingredients in a small jug, then drizzle a little over the salad. Serve the rest on the side.
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Serve with toasted fresh bread and Greek yogurt (if you like).
The original recipe can be found at Scrummy Lane.
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