Just because it’s November doesn’t mean you can’t eat salad… but when I look back at my recipe posts and see that I haven’t given you a salad recipe since June… JUNE!!!… I berate myself. This might lead you to believe I only eat salad in American summer. ‘Tis not true, friends! I eat some sort of salad nearly every day. However, I reckon most of them are not worthy of a whole post, only one sentence: lettuce, arugula, &/or shredded cabbage, as many veggies as I can shove in there, some canned chickpeas or possibly a crumbled up veggie burger, the salad seeds, and a basic lemon vinaigrette dressing that always lives in my fridge.
But I had time this past weekend to make a really beautiful & interesting salad, worthy of the time I spent on the pictures (and the time you’ll spend reading this post!) So here you go… and may reading & looking be a pleasant distraction to you from watching the U.S. election results come in, as writing & editing has been to me.
The truly lovely thing about this salad is the dressing: it uses pumpkin seed oil, which has a beautiful green colour & nutty flavour that enhances the salad greens and complements the roasted pumpkin perfectly. Fresh orange juice, apple cider vinegar, & tahini round out the flavours… this is not just your ordinary lemon vinaigrette! You won’t use it all on your salad, but never fear, it won’t go to waste. This dressing is fabulous on every cooked veggie (broccoli, asparagus, roasted beets!) or just a sliced fresh tomato. But do keep it in the fridge because pumpkin seed oil is delicate and will go bad at room temp sooner than other oils.
Feel free (as always!) to experiment with the toppings for this salad- I think avocado would be fantastic, but alas, it’s so hard to find good ones right now in Philippines. Fresh sliced oranges or grapefruit segments would also be nice, or dried cranberries as well. Whatever suits your fancy!
Enjoy, friends, and may God bless America.