Winter salad with roasted pumpkin and feta in an egg yolk dressing
Indulge in the rich flavors of winter with this savory salad featuring roasted pumpkin, creamy feta, and a decadent egg yolk dressing. Perfect for a cozy meal.
Ingredients:
- 1 small pumpkin (or any winter squash, such as cheese pumpkin, butternut, or acorn squash)
- 2 tablespoons extra-virgin olive oil
- Salt and pepper, to taste
- 1 tablespoon crushed red pepper flakes
- 1 head of radicchio, outer leaves and root removed
- 1 cup cooked or 1 can drained chickpeas
- 1/2 cup feta, crumbled
- 2 egg yolks, preferably from free-range eggs
- 2/3 cup extra-virgin olive oil
- 1/2 teaspoon mustard
- 2 tablespoons fresh-squeezed lemon juice
Instructions:
- For making the salad:
- Heat the oven to 190 °C.
- Prepare your pumpkin or squash by deseeding and peeling them. Cut them into 1-inch thick crescent shapes. Coat the pumpkin slices with olive oil, place them on baking sheets without overlapping, and season well with salt, pepper, and red pepper flakes. Roast in the oven for about 30 to 45 minutes until they are tender. Take the pumpkin out of the oven and let it cool.
- While the pumpkin is cooling, cut the radicchio into long slices and tear them into strips. Arrange the radicchio strips on four plates, then place 3 to 4 slices of the warm roasted pumpkin on each plate. Divide the chickpeas and feta cheese equally among the plates. Finally, sprinkle salt and pepper over the salads and drizzle with the egg yolk dressing (directions below).
- To prepare the egg yolk dressing:
- Whisk the egg yolks vigorously until they are frothy, then gradually add the olive oil while whisking continuously. Mix in the mustard and lemon juice until well combined.
Summary:
- Calories: 2650 kcal
- Fat: 208 g
- Protein: 65 g
- Carbs: 143 g
- Potassium: 2231 mg
- Magnesium: 213 mg