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Roasted, caramelized chunks of pumpkin come together in this autumn salad oozing with creamy goat cheese, glistening pomegranates & roasted peppers. Everything is accessorized with a maple-pumpkin seed dressing. Save time the day of by preparing the roasted vegetables the night before, so they are cool enough to toss in the salad. Skip the goat cheese for a vegan/dairy-free salad. If bell peppers and green beans are not in season and available, just add a bit extra pumpkin instead. Pumpkins aren’t usually peeled + cut into chunks. A butternut squash is a bit less intimidating alternative, but a vegetable peeler and big knife should help you get through most pumpkins.
Roasted roots are brought together with crispy and soft polenta along with the essential holiday herbs. Substitute the roots you have available, including beets, turnips, rutabagas, parsnips, carrots, celery root/celeriac, kohlrabi, and more. Winter squash would also happily play along. When I say a pound in the ingredient list, please know I mean roughly one pound, more or less and a slight variation will not matter in this beautifully forgiving recipe. Your best guess will suffice.
Rocket, better known around here as arugula has a spicy, slightly bitter bite. Melting dates & oranges together into a syrupy, sweet dressing balances the peppery rocket even allowing it to wilt slightly. The creamy goat cheese makes this salad dessert-like. We tested the recipe with blood oranges, but regular oranges will work perfectly too.
We all have a different preference, runny, easy, over-hard, but placing eggs on top of wilted greens will give an incredible nutritional boost to your morning making it brighter and shinier.
Indian spiced greens are simmered with goodness to create a thick luscious sauce that can be accompanied simply with rice or your favorite protein: chicken, shrimp, tofu, or chunks of paneer. This is one of my favorite ways to use up the dark leafy greens that often arrive out of my garden in abundance such as spinach, kale, collards, chard, tat soi, turnip or beet greens or more. Any combination of those greens work as well. Adjust the heat by adding more or less of the jalapeno and chili powder depending on your taste.
