What a weekend… I started on Friday with so many plans and tasks on my to do list, that my head just went into default mode and I ended up baking quite lot 😉 But you will see the results next Saturday, I promise! While it is becoming undeniable that it is fall outside, why not bring it inside into your kitchen as well? One of the signature ingredients of this season is surely pumpkin. After making the pumpkin soup last week, I still had a piece of the pumpkin remaining and I found this recipe as a perfect way to “upcycle” this and some other leftovers in my fridge 🙂
The pumpkin filets turn quite soft in the oven, and get a texture that is sort of similar to sweet potato fries, yet still different in taste. Their sweetness matched perfectly with the earthy taste of the spinach and the saltiness of the goat cheese. Usually my go-to dressing is a simple olive and balsam dressing with salt, pepper and some herbs. However this time, I let myself inspire by the internet and tried out something different – mustard, maple sirup and lemon juice! And I must say, it was pretty tasty, so I will actually employ this again for some other salads… 🙂
Ingredients (serves 2 as a starter):
|For the Salad:||For the Dressing:|
|1/3 Hokkaido pumpkin||1 tbsp chives|
|100 g spinach||1 tbsp fresh lemon juice|
|7-8 mushrooms||1 tsp olive oil|
|2 tbsp cold water||1 tsp mustard|
|salt||1 tsp maple sirup|
|4-5 slices of soft goat cheese (5 mm)||salt, pepper|
|1 tbsp olive oil|
Preheat the oven to 160°C. Remove the seeds from the pumpkin and slice into thin slices (about 5 -8 mm), then peel them. Spread a baking sheet with baking parchment and transfer the pumpkin slices to the sheet. Spread them with the olive oil and season with fresh salt and pepper. Take the slices of goat cheese and place them next to the pumpkin pieces on the baking parchment. Bake at 160°C for about 20 minutes.
In the meantime wash the spinach and the mushrooms. Cut the mushrooms into quarters or smaller and roast them in a frying pan with a little bit of olive oil. Spin the spinach dry, then start preparing the dressing by chopping the chives. Mix all ingredients for the dressing together in a small bowl. When the pumpkin turns golden brown on the edges and is soft in texture, take the baking tray out of the oven. Divide the spinach up to two plates, and transfer the pumpkin pieces on top of the spinach. Distribute the mushrooms over the plates. Pour the dressing over the two salad plates and serve with some fresh baguette or ciabatta.