I know a lot of people (especially in New England) are annoyed with everything pumpkin but I honestly do love everything pumpkin 🙂 So I try to experiment with one of my favorite flavors and come up with more delicious ways of how to cook a pumpkin I picked myself on a pumpkin patch or at the grocery store full of acorns, delicata squashes and butternut ones right now. Pretty sure that just for the last couple of weeks I’ve made a pumpkin bread, pumpkin pancakes, roasted butternut squash, dozens of pumpkin lattes, ate butternut squash ravioli and amazing delicata squash in a coconut curry. Why not! This recipe below is more refreshing, yet reminds me of New England inspired harvest salad with seasonal vegetables. Feel free to add some apples for an extra crispiness, or goat cheese for a creamier texture.
Kale, Farro and Roasted Pumpkin Salad
Roasted pumpkin and the other ingredients
Start with roasting your pumpkin. Pre-heat the oven to 400 F.
Cut the pumpkin into 4 large pieces, set on a baking sheet and drizzle with olive oil, sprinkle some sea salt, cinnamon, freshly grated nutmeg and ground coriander. Put in the oven for about 40-45 minutes, depending on a size of your pumpkin. Check on it and make sure it got toasty and soften before taken it out from the oven. Let it cool before adding it to the other ingredients.
If your farro isn't cooked yet, simply boil it for 10-12 minutes, drain and set aside to cool.
Roughly chop kale, thinly slice red onion and mix them in a bowl with a sprinkle of sea salt. Add raisins, pumpkin seeds and cooked farro. Mix everything together, add roasted pumpkin and sprinkle some freshly ground black pepper.
Make a tahini dressing (feel free to make it ahead and refrigerate) by simply mixing tahini with honey, apple cider vinegar and warm water.
Arrange your salad on a plate, squeeze juice of one lemon and drizzle with tahini dressing. Finish up with thinly sliced preserved lemon.