Fall Salad – Pumpkin, Apples, Hazelnuts

I have been writing long posts lately…so let’s give you all a rest and make this one short and to the point 😉 I am hoping you could share a few favorite fall salads with me, now that you just saved 10 mn of reading!

I made this quick salad whiles expecting the girls for brunch last Sunday. Brunch during which my homemade Nutella recipe was a great success..thanks to all my friends present that day for finishing it before it goes straight to my thighs!

Anyway…A real autumn salad this one..and simple to make, though you’d have to go through a bit of trouble cutting and peeling the pumpkin, but after this, it is fingers in the nose! My favorite fall salad so far this year! Please comment and let me know what is your favorite salad so far…always happy to get some new things to try!

Ingredients:

1 arugola salad (I bought a pre-washed one..yes, and I am not even ashamed)

A handful hazelnuts

1 apple

1/2 lemon

1 small pumpkin

Olive oil, mustard & balsamic vinegar (for the dressing)

Salt & pepper

Steps:

1. If you bought a real salad, wash it and dry it. If you are lazy like, me..open the bag, and take out the arugola.

2. Crush the hazelnuts roughly. Add to the arugola

3. Wash the apples, peel them if you like, and cut into small cubes. Squeeze some lemon on top and roll the pieces of apple in the lemon juice so they don’t get brown. Add to the arugola.

4. Cut the pumpkin in halves. Take out the seeds, leave only the firm flesh. Cut into quarters and put for 5 mn in salted boiling water on the stove (medium fire).

5. Take the pumpkin chunks out of the boiling water, and plunge them in cold water. This will help you not getting burned when you peel them.

6. Peel the pumpkin and cut into small cubes of 1cm*1cm

7. Cook in a pan on medium fire with a tablespoon of olive oil until the outside looks brown and crunchy. Allow to cool down a little bit before adding, still warm, to the rest of the salad.

8. Prepare a simple dressing whipping together 6 tablespoons olive oil, 2 tablespoons balsamic vinegar and a teaspoon mustard.

9. Add dressing, salt and pepper to taste.

This makes a nice starter, or a good side for a peppered steak for example.

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5 thoughts on “Fall Salad – Pumpkin, Apples, Hazelnuts

  1. I tried this original sald: nice mix of taste but I had unfortunately a problem with the pumpkin. I found out (and thus this is a warning) that it came from the fact that my pumpkin had been kept in the freezer: once in the pan, it became purée! I had no other choice than using another vegetable: courgette fit well too! Nevertheless I do not desperate from doing this with pumpkin!

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