a simple pumpkin salad (that I made for the royal family)
I was recently in Copenhagen. Surreally, I was invited to stay on some Royal Palace grounds, just outside of Copenhagen. The story behind such happenstance is quite long and involves my dear friend Dan Buettner and his dear friend R who spends half the year in the West Indies where he met some Royals (on a beach) and they said (about 20 years ago), come live on our grounds. And so he did. And, anyway, I wound up staying in one of R’s gorgeous cottages and he – wonderfully – decided to put on a party in my honour. Which is a very Danish thing to do and so very hygge.
And this is where it gets fun. He told the guests – about 20 or so princes, princesses, counts and countesses, one of which is next in line to the French throne (if there was still such a thing) – that I would be cooking some dishes from my I Quit Sugar cookbook. He talked me up a treat. I was Nigella in their minds by the time they arrived.
I talked myself down, and made some simple “hash” salads, throwing together ingredients I was able to get at the Torvehallerne markets. This is my style. Best to stick to one’s style. Happily, it was the guests’ style, too. They are supremely modest and casual.
And, so. One such dish was this very simple salad above. How about I share it with you now:
Simple pumpkin salad
- half a butternut pumpkin, cut into 2cm cubes
- 2 tbls coconut or olive oil
- 1 tbls ras el honout (if you don’t have any, substitute with a blend of any of the following: nutmeg, ginger, cinnamon, turmeric, allspice and pepper)
- extra dash of cinnamon
- rock salt
- pepitas (pumpkin seeds), preferably activated
- 1/2 bunch of green shallots (spring onions), chopped
- three big handfuls of baby spinach (a bag or so)
- 1/4 cup tahini
- 1 tbls rice malt syrup
- 1/4 cup yoghurt or sour cream
- extra dash of ras el hanout or cinnamon
Preheat oven to about 220 C. Place the pumpkin on baking trays and pour over the oil, salt and spices. Toss roughly and place in the oven for about 15-20 minutes, until golden. Meanwhile, heat the pepitas in a medium pan until they start to go golden and pop (or follow my activated nuts instructions here). Arrange the spinach leaves on a platter, scatter with the pumpkin, peptias and shallots. In a teacup, mix the tahini and syrup. Heat (in a microwave) until it’s runny. Add yoghurt, plus a good dash of ras el hanout and/or cinnamon. Stir, then pour the lot – in dollops – over the salad.
Serves: about 10 as a side dish
As an added bonus, I’m throwing in this shot of me at said soiree. Jo insists it’s hilarious. I’m drinking vodka from a plastic cup. With princesses! I believe my belt has come undone, too.
I’m sure you have a roast pumpkin salad you do…care to share?
That photo is gold!
I love to bake diced pumpkin in coconut oil, tumeric, cinnamon and sesame seeds. Once it’s all delish-and-crispy from the oven, I throw those babies on a bed of baby spinach. Top with avocado, feta and crumbled walnuts.
Eat it and smile, glad in the knowledge that your innards are as happy as your taste buds are right now!
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September 11th, 2012 at 12:32 pm
That sounds delicious Jess, im going to make it for dinner. Thanks for sharing
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I love pumpkin! You look great Sarah, what an amazing party to be invited too!
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I feel like this is one of those you had to be there stories!
As for a pumpkin salad well I do this one interchangeably with sweet potato.
Diced pumpkin baked with whatever spice you like and yes I love Ras el hanout so I use that a lot. Bake until golden or if you’re using sweet potato cook in a pan with coconut oil.
Just before the pumpkin/sweet potato is done I chop up some kale very finely, as fine as I can and pour over some evoo, squeeze of fresh lemon juice and some red chili flakes and let it sit for at least 10minutes then add the pumpkin/sweet potato on top. Season with S&P and that’s it.
You can add nuts for crunch if you want.
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September 11th, 2012 at 6:08 pm
Kale addition is nice Naz
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Great party
All of these sound lovely, I may just have to stop being lazy this weekend.
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Adding this to my IQS week 3 meal plan! More importantly, was Mary and Fred there???
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My favourite pumpkin salad is diced roast pumpkin, baby spinach, pine nuts, crumbled feta with a verjuice dressing. Love it!
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September 11th, 2012 at 2:53 pm
I had my version of that for lunch today! Except I used goats cheese instead of feta, and some baked beetroot and avo as well. Mmmm.
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I’m really enjoying your posts Sarah, also loving photos, your looking stunning and content.
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I like to do roast butternut with quinoa, english spinach, chickpeas and some toasted cumin seeds.. delish!
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A friend recently introduced me to roasted fennel-it really works!
Roast chunks of pumpkin (or sweet potato)
Roast fennel (just cut bottom off and roast large pieces in some olive oil) then when cool slice up
Rocket and baby spinach
Fresh dill roughly chopped
Fresh mint roughly chopped
flat leaf parsley roughly chopped
Fetta or Goats cheese crumbled
Toasted pepitas
Dress simply with lemon and olive oil- yum!
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how funny,did you know that underactive thyroid and endometriosisare somewhat connected .great.I’ve got both.And endo diet it’s the opposite to thyroid diet.I got so confused and depressed fromall that information,I ate my husbands regular MILK chocolate -all of 200 g-and felt really good.not so much the next day….anyways
the salads looks amazing,and I’m making it tonight!
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I love this post. it’s just so imbued with happiness and simplicity. thanks for sharing!
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