Winter Salad With Roasted Pumpkin And Feta In An Egg Yolk Dressing Recipe

Name: Winter Salad With Roasted Pumpkin And Feta In An Egg Yolk Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 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; For the egg yolk dressing:; 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

Servings: persons

For the salad:
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
For the egg yolk dressing:
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

1
Preheat the oven to 375u00b0 F.
2
Seed your pumpkin or squash remove the skin or keep it on if you prefer, then slice into 1 inch-thick crescents. Toss the pumpkin slices in the olive oil and lay them on 1 or 2 baking sheets without any overlap. Season liberally with salt and pepper, and add the red pepper flakes. Roast in the oven for 30 to 45 minutes, until soft. Remove pumpkin from the oven and set aside to cool.
3
Meanwhile, slice the radicchio lengthwise and tear the leaves into strips. Pile the leaves onto 4 plates, and arrange 3 or 4 slices of warm pumpkin on each salad. Divide the chickpeas and feta evenly on the plates and finish with salt, pepper, and the egg yolk dressing (recipe follows).
4
Whisk the egg yolks vigorously until scrambled, then continue whisking while slowly pouring in the olive oil. Add the mustard and lemon juice, stir to combine.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the salad:, 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, and more.

Yes, Winter Salad With Roasted Pumpkin And Feta In An Egg Yolk Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Winter Salad With Roasted Pumpkin And Feta In An Egg Yolk Dressing

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