I was sure I had posted this salad on my blog, but I searched and searched….and nothing!
Ever since my new found love of pumpkin, I’ve been adding it to just about everything I can think of- soups, stews, pastas, stir fries, curries- you name it, I’ll throw it in there. I can’t say it always works (pumpkin soup is still my favourite), but here’s one that does!
This isn’t really my usual type of salad, but I first had a pumpkin and chickpea salad at The Caff in Broken Hill (unfortunately it was one I never got around to taking a photo of) and found it much more enjoyable than I had imagined it would be.
I enjoyed the salad so much that when I got home, I searched for a similar recipe and sure enough the first recipe which came up in my search looked almost identical to the salad I had had earlier in the day. Of course, being hours away from home and not being pumpkin season, I could only really bookmark the recipe and hope that I’d find it in the midst of the other billions of recipes I bookmark on a daily basis.
Surprisingly, I did get around to making the recipe, and year and a half later, this recipe has become one of my staples during pumpkin season as it is super quick and easy to whip up. All you need is a pumpkin, tin of chickpeas, onion and figs and you’re just about ready to go!
I really love having something sweet like fruit in my salads, so the addition of the figs (I use dried) is my favourite component of this salad. I’ve added lots of green spinach and rocket leaves to the recipe to bulk it up as I tend to have this as a meal rather than a side dish but feel free to leave it out!
- 1/2 Jap pumpkin, cut into 2cm-thick wedges
- 2 tablespoons olive oil
- 2 Beurre Bosc pears, cored, thinly sliced
- Lemon juice, to drizzle
- 125g baby rocket leaves (I used a rocket and baby spinach mixture)
- 1/4 cup honey
- 2 tablespoons balsamic vinegar
- Salt and pepper
- Preheat the oven to 200°C and line 2 baking trays with foil.
- Arrange the pumpkin in a single layer on the baking trays. Drizzle with 2 tablespoons oil, and season with salt and pepper. Bake for 20-25 minutes until tender and lightly golden. Set aside to cool.
- Drizzle the pears with a little lemon juice.
- Make honey and balsamic dressing: Combine honey, vinegar and remaining oil in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
- To serve, combine the rocket, pear, pumpkin and dressing in a large bowl and gently toss to combine
- Optional: I also drizzled my salad with some balsamic reduction to give it some more flavour