Roast Pumpkin Salad with Pancetta, Grana Padano and Pumpkin Seeds recipe
|Prep time||15 minutes|
|Cook time||35 minutes|
|Total time||50 minutes|
|Meal type||Lunch, Main Dish, Salad, Side Dish, Starter|
|Misc||Gourmet, Serve Hot|
|Description||This vibrant and elegant Autumn salad is easy to make. It makes a perfect starter/appetiser for any formal or family dinner, as well as being a wonderful luncheon dish when served with crusty artisan bread. If you are serving this to vegetarians, just omit the pancetta, and add some extra cheese.|
Please note: only the ingredient list has been updated, you will need to allow for different cooking times, temperatures and quantities in each step.
- 17.5oz pumpkins (peeled and cut into even sized cubes)
- 5.6oz pancetta (cut into cubes, or use lardons)
- 2 tablespoons pumpkin seeds
- 2 tablespoons pumpkin oil (or other vegetable or nut oil of your choice)
- 3 tablespoons cider apple vinegar
- 3.5oz mixed salad leaves (I used Mesclun leaves)
- 1.8oz grana padano cheese (Shavings)
- black pepper
Pre-heat oven to 205°C / 400°F / Gas Mark 6.
Put the pancetta (or lardons), pumpkin cubes and pumpkin seeds into a large roasting tin and roast for 25 to 35 minutes, or until the the pancetta is crispy and the pumpkin is cooked.
Check half way through that there is enough fat and if not, add a little vegetable oil; the pancetta usually makes enough fat to roast the pumpkin and other ingredients.
Arrange the salad leaves on to a large plate or individual plates.
Mix the pumpkin oil and cider apple vinegar together and whisk to create a dressing, season to taste with salt and pepper, remembering that the pancetta is salty.
Spoon the hot pumpkin, pumpkin seeds and pancetta over the top of the salad leaves and then add shavings of Grana Padano cheese, before serving with crusty baguette or any rustic artisan bread.
Serves four people as a starter and two people as a main meal, served with bread.
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