Author Notes
This warm, savory salad features the cheese pumpkin, a Long Island varietal traditionally used in Thanksgiving pies that you can find in pre-cut wedges at the farmers market, making them ideal for roasting without the hassle of peeling and seeding. If you can't find cheese pumpkin specifically, any pumpkin or squash variety can be used—the earthiness of cucurbita alongside the smoky spice of chipotles and creamy goat cheese is what makes this salad a winner in the colder months. —KvellintheKitchen
Ingredients
- For the salad
-
1
large wedge cheese pumpkin (about 1.5 lb)
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2
carrots, peeled and cut into bitesized chunks
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2
parsnips, peeled and cut into bitesized chunks
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2
large red or yellow peppers, chopped
-
1
small onion, diced
-
1
jalapeno, minced
-
1
garlic clove, minced
-
1/2 teaspoon
cumin
-
1
15 oz can black beans
-
1/2 cup
goat cheese crumbles
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5 ounces
baby spinach
- For the vinaigrette
-
2
chipotles in adobo sauce
-
juice of 1 lime
-
2 tablespoons
red wine vinegar
-
1.5 tablespoons
honey
-
1/2 teaspoon
oregano
-
1-2 tablespoons
EVOO
Directions
-
Preheat oven to 400 degrees. Line a large baking sheet with tin foil and EVOO spray (or 1 Tbsp EVOO). Add pumpkin, carrots, parsnips, and peppers, sprinkle with salt, and roast for ~30 min, flipping once, until veggies are browned around the edges.
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While the vegetables are roasting, heat 1 tbsp EVOO in a small skillet. Add the onion and garlic, cook for 1-2 minutes. Add the jalapeno, cumin, and a dash of salt, stirring frequently until onions are translucent and have lost their bite, 5 to 7 minutes. Set aside.
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Make the dressing. Combine all vinaigrette ingredients plus a generous sprinkle of salt and pepper in a blender. Adjust seasonings to taste.
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To assemble the salad, chop the cheese pumpkin wedge into large chunks. Mix the veggies from the oven with the veggies from the skillet, plus the black beans. Serve over a bed of spinach, and top with 1 to 2 Tbsp of goat cheese (per serving) and a few spoonfuls of vinaigrette.
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