Autumn abundance salad

November 6, 2018

Autumn abundance salad


Autumn brought so much abundance and I really wanted to capture some of it in a dish. So in this autumn abundance salad we have some pumpkin, pomegranate, radicchio, pears … And each ingredient adds to an amazing combo of flavors. 

It also includes one local ingredient – goats cheese for grill. It was a gift from an eco farm Koza and I was blown away. It grills so nicely and adds so much flavor to the salad. 

At this point it is maybe also worth mentioning that I do eat mostly plant-based food but when it comes to dairy products that are made in small eco farms –  I will eat them with great pleasure. 

Autumn abundance salad

November 6, 2018
: 2
: Very easy

Colorful and flavorful autumn salad with goats cheese.


  • 1 medium sized butternut pumpkin (or other orange pumpkin that bakes well)
  • 200 g Brussels sprouts
  • 100 g radicchio
  • 1/2 pomegranate
  • 2 fistfuls of rapunzel
  • 1 pear
  • Few walnuts*
  • 250 g goats cheese for grill
  • Also: oil, thyme, balsamic vinegar
  • Dressing - I simply added some salt, vinegar and quality olive oil
  • Step 1 Start preheating oven on 200ºC.
  • Step 2 Cut the butternut pumpkin to small cubes, drizzle with oil, sprinkle with thyme, toss and bake for around 20-25 minutes. When it is done salt to taste.
  • Step 3 Meanwhile roast halved heads of Brussels sprouts in a pan with 1 tablespoon of oil. When they are done (after 8-10 minutes) add sliced radicchio and 1 tablespoon of balsamic vingar. Mix, set aside and salt to taste.
  • Step 4 Clean the rapunzel, chop pear to small cubes, chop walnuts and deseed pomegranate. At the end grill the goats cheese.
  • Step 5 Assemble everything together, add dressing and serve.

Wise-ass corner

The recipe will be a nice full meal for two people or it can be a side dish for more. 

*I recommend putting the walnuts in the over for few minutes while the pumpkin is baking. So they will be nicely toasted mmm


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