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Roast Pumpkin, Racicchio, and Feta Salad
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Recipe Information
Source:
Peggy and Anne

Serves/Makes:4 or more

Ingredients
  • 2 lbs (.9 kg). peeled pumkin, cut into 2 1/2 inch cubes
  • 1 tbsp (15 ml) vegetable oil
  • 1/2 large red onion, peeled and finely sliced end to end into half-moons
  • 2 limes, juice only
  • 1/3 cup (80 ml) pine nuts
  • 2 tbsp (30 ml) peanut oil or olive oil
  • 1/4 tsp (1 ml). pumpkinseed oil or olive oil
  • 8 oz (224 grm). (approx.) feta cheese, broken into bite-sized pieces
  • 1-1/2 cups (350 ml) radicchio cut into bite-size pieces.
Preparation
  • Heat oven to 400 degrees (200 C.).
  • Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet.
  • Bake until just tender all the way through, about 45 minutes.
  • Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
  • In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes.
  • Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
  • Add peanut oil and pumpkinseed oil to onion mixture, and mix well.
  • In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts.
  • Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl.
  • Garnish with remaining pine nuts, and serve.
Comments
Notes: I used only half the amount of onion as my red onion was really large. It seemed to be fine.I sliced it paper thin. Also, I cut the pumpkin in smaller squares ( more like 1 to 1 1/2 inches) and they seemed more manageable and also cooked more quickly. Don't cook them too long as they soften when they cool in the refrigerator. I would let them cool completely before putting them in the refrigerator.

I used vegetable oil and rubbed the pumpkin squares through my hands which had oil on them. That way they were only lightly oiled. I pammed the cookie sheet. Then I used 2 Tbl.olive oil and 1/4 teaspoon sesame seed oil in the dressing. I cut the raddicchio fairly small and used slightly less than they called for. With both the onion and the raddicchio I used what looked right to me.

Note: Pumpkinseed oil was $18. for 250 millileters (8.45 oz.) at Dean & DeLuca in NY, so if you don't have any on hand, olive oil will do just fine!

from the NY Times, 10/30/2002

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