Roasted Pumpkin Salad with a Za’atar dressing

Pumpkins were one of the successes our allocation this year, although we do not cultivate a huge win we had lots of extras edible kinds, I grew two varieties this year Bon Bon was a small variety, musky Provence. In fact, after buying my seeds, I realized the two were classified as squash, pumpkin, squash but they are used in the same way and any type of pumpkin or squash will work here. I decided to try a first Bon Bon, its only small so was easy to use, I simply sliced ​​and roasted. Served on its own as a vegetable it was great, a very good tasting pumpkin with a nice texture. Even though it was only a small pumpkin there was still enough for several meals for the next day, I made this salad, it was so good I did the day after too!

I love pumpkin salad it lends flavor to any salad dressing and adds some rich autumn salads feel like they should be more important now that the weather is colder. I za'atar usually in my closet. Za'atar is a mixture of herbs from the Middle East containing marjoram, oregano, sesame seeds, sumac and salt. And to use it in the vinaigrette, I want to disperse on grilled vegetables. It is as beautiful hummus sprinkled on. Za'atar is a mixture of herbs handy to have in your closet.

This salad is great for lunch with pumpkin hot or cold. This would make a great starter served on a large platter with the still hot pumpkin roasting. Feta is an option, but if you want to cut some calories or make friendly leave this salad more paleo / vegan it out.

Roasted Pumpkin Salad with a Za’atar Dressing 
          Serves  > 2
You will need:

• 1/2 a small red onion, diced
• approx 6 cherry tomatoes sliced into halves
• 150 grams roasted pumpkin/squash
• 100 grams spinach leaves, rinsed and well dried
• 30 grams feta cheese, cut into cubes (optional)

for the dressing

• 1 tbsp fresh squeezed orange juice
• sea salt and fresh ground black pepper
• 1 tsp za’atar herb blend
• 2 tbsp extra virgin olive oil

Instructions:

1. Roast the pumpkin by  de-seeding  the pumpkin and slicing, drizzle with olive oil salt and pepper and roast on 200 C, 400 F, Gas 6 for around 30 minutes until the pumpkin is tender,
2. Place the spinach, onion tomatoes and pumpkin in a bowl. Season with salt and pepper to taste.
3. To make the dressing place all the dressing ingredients into a small jug and whisk quickly with a fork to combine the ingredients, stir until liquid becomes slightly thickened.
4. Pour the dressing over the salad ingredients and toss to coat. Serve the salad  and place little bits of feta onto each salad, I don’t mix the cheese with the dressing as it breaks up.