Roasted Pumpkin & Mushroom Salad

Recipe from What's For Lunch, Honey?


200 g Hokkaido pumpkin - sliced and cut into bite sized pieces
6-8 tablespoons extra virgin olive oil
150 g brown button mushrooms - sliced
1 medium red onion - finely chopped
Handful of parsley - finely chopped
200 - 300 g mixed green lettuce and greens - I used rucola, argula, raddichio, frisee etc.
2 tablespoons Crema di Balsamico
A few slices of Serrano ham
1 tablespoon pumpkin seeds
Juice of half a lime
Salt and fresh black pepper


Preheat the oven to 200 degrees C. In a mixing bowl place the pumpkin slices and then add the lime juice 4 tablespoons of olive oil, salt and pepper. Toss well to coat the pumpkin with the marinade. Place the pumpkin slices on a baking tray and roast for 10-15 minutes or until the pumpkin has become slightly softer and turned a wonderful golden color.

In the meantime sauté the onions and mushrooms in about 2 tablespoons of olive oil. Add the parsley and season with salt and pepper. Set aside.

Prepare your salad greens by placing in a large salad bowl. Add the mushroom mixture and the roasted pumpkin. Sprinkle some more olive oil on the salad and top off with the Crema di Balsamico. Toss well and place on individual plates.

Sprinkle each plate with some pumpkin seeds and place a few slices of the Serrano ham on top of the salad. Enjoy with a rustic bread and a glass of wine.