Salad with pearl couscous and roasted pumpkin

Salade met geroosterde pompoen | insimonesk.wpengine.com

Growing up I was convinced that pumpkin was something you couldn’t eat. Those big weird and orange things which people used to cut out faces for Halloween. That didn’t seem to be a thing you could really eat right? In those days I had a friend whose parents had a farm and they also had a patch where they grew pumpkins or actually the decorative ones which I’m pretty sure you can’t eat. So I figured all similar pumpkin like products where the same.

In those days I still lived with my parents and we never ever would have had a pumpkin in the house. Not so weird considering my mothers hatred for cooking. She mostly stuck to safe potatoes, vegetables and a piece of meat.

Salade met geroosterde pompoen | insimonesk.wpengine.com

Something weird like pumpkin would not make it into the kitchen. And thinking back on what we díd eat I don’t get much further as the cauliflower (with one of those disgusting white sauces), green beans, witlof, green peas, carrot, brussels sprouts, kale and macaroni. But it could be my memory… We never ate anything with my grandparents (it’s weird I know…) so what they ate I just don’t really know. Probably something similar to what my parents had and so no pumpkin there either. When did I find out that you could eat pumpkin? If not mistaken I once was visiting a friend and her mom made us pumpkin soup. No, I didn’t like it at all… Sweet soup… Yuck.. But over the course of time I spend lots of time reading  blogs and especially in the US you saw lots of pumpkin pie and that was intriguing to say the least.

Salade met geroosterde pompoen | insimonesk.wpengine.com

To make a long story short: I can’t imagine an autumn or winter without pumpkin. I love pumpkin! I use it a lot in desserts and other sweet dishes but also such as here in a roasted form in this salad. The recipe is adapted a little from a recipe by Jamie Oliver. I added pearl couscous to give it a bit more body and changed the dressing but otherwise it’s the same. Check here for some other recipes with pumpkin

Salad with roasted pumpkin and pearl couscous

Yield: 2

Ingredients:

  • 100 gram pearl couscous
  • 1/2 pumpkin, roasted in the oven
  • 50 gram feta
  • 50 gram hazelnuts
  • 50 gram pumpkin seeds/ sunflower seeds
  • arugula

Dressing

  • 3 tbsp olive oil
  • 1 el Sangiovese vinegar (balsamico is a good replacement)
  • juice of  1/2 citroen
  • salt
  • pepper

Directions:

  1. Cook the pearl couscous according to the package instructions, drain and leave to cool.
  2. Roast the hazelnuts and the seeds in a dry pan and cut the roasted pumpkin in course pieces.
  3. Put some of the rocket on a plate and add some pieces of pumpkin. Sprinkle some of the pearl couscous over de top and the half of the roasted seeds and nuts.
  4. Make the dressing by combining the ingredients  and stir well. Drizzle some over the salad or give separately

Simone van den Berg

Food- and travelblogger from the Netherlands. Loves good food. Loves to taste good food the world over. She also loves to share travelstories, delicious recipes and ok, cat pictures too. She sometimes feels the need to get really healthy for a while, always mingled with periods of insanely delicious sweets and other decadent treats. Lives together with Tom and their two cats; Humphrey and Buffy. Profession: Food photographer

10 comments

  1. I love that you combined these flavors. Feta, hazelnuts and pumpkin together sounds really delicious. Glad you’re onto pumpkin now, it is great right?

  2. What a gorgeous presentation! It looks amazing!

  3. Hazelnuts and feta with all those delicious flavors, this is one gorgeous salad!

  4. I added some butternut squash to a green salad last year and was surprised at how fabulous it was. Your salad looks just as irresistible!

  5. Butternut is my favorite and with a bit of crunch and green, it’s a perfect salad.

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