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Grilled nectarine and pumpkin salad (v, gf)

This dish showcases simple ingredients beautifully, and tastes like summer at its best.
Serves approximately 3 as a light main, or approximately 6 as a side dish.
Requires a grill plate, barbecue grill or oven grill.

Author: Bite-sized thoughts.

Original post (with pictures) here.

Ingredients:
1 large butternut pumpkin (or any pumpkin), peeled, cored and sliced into thin pieces (if the pieces are too thick it will take longer to grill)
1 medium carrot, sliced into thin pieces
4 medium nectarines, cut into eighths
1 bunch curly lettuce of choice, or equivalent spinach leaves
1/3 - 1/2 cup walnut pieces
2 - 3 tbsp apple cider vinegar
Approximately 1/4 tsp salt, or to taste

Oil spray, for cooking

Method:
1. Heat a grill pan, barbecue grill or oven grill to medium-high heat. Spray lightly with oil.
2. Place the pumpkin and carrot pieces (or first batch of pieces, depending on grill size) on the grill and drizzle over apple cider vinegar and a pinch of salt. If you are cooking half of the pumpkin/carrot pieces, use 1 tbsp apple cider vinegar and approximately 1/8 tsp salt; if you are cooking more or less of the batch at once, adjust vinegar and salt accordingly.
3. Cook the pumpkin and carrot pieces for approximately 5 minutes on each side. They will be cooked when visibly char grilled and when a fork can pierce each piece easily. Set cooked pieces aside on a plate and repeat the grilling process with the remaining pumpkin / carrot until all pieces are grilled.
4. While the pumpkin and carrot are cooking, wash and shred your lettuce and set aside in a large salad bowl.
5. After cooking the pumpkin and carrot, grill the nectarine slices for approximately 2 minutes, until just soft (grill marks will only be visible if the inside of the fruit is placed face down). The pieces should retain their shape.
6. Add the grilled pumpkin, carrot and nectarine pieces to the lettuce, along with the walnuts. Stir through to combine and serve.

This will keep in the fridge for up to 2 days, but is best served on the day of making.
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