first purchase with us!
The very first time I visited the USA and stayed with some friends, I offered to cook them some dinner.
As per modern Australian cuisine, I got sucked into making a fancy salad with all the beautiful trimmings.
With copious amounts of roasted vegetables, nuts, feta cheese, a delicious dressing — you name it… this was gourmet. Just how I, and many of my fellow fancy millennial Aussies, like my salads.
But much to my surprise, there was something in this salad that caught my American friends by surprise…
Roasted Pumpkin Salad With Pumpkin Seed Pesto Dressing
Now, I get there’s this whole discord between Australians and Americans over what constitutes a pumpkin and a squash. If it’s orange-ish in color, to me, it’s a pumpkin.
And, one observation I made as a visitor to America? The pumpkin is strongly associated with pumpkin pies, muffins, and lattes — all sweet foods. In Australia, we tend to use pumpkin a lot more in savoury cooking.
The beauty of this recipe is that we can cast our differences aside and just use whatever we can get our hands on. 🙂
Whether that’s a kent pumpkin or a butternut squash or even a sweet potato, if that’s what you have! What really matters is that this is prime growing season for squashes of all sorts, so we need to find delicious ways to eat them up!
This salad is much less gourmet than that night’s version. It’s simple, beautiful, and nourishing.
In this recipe, roasted pumpkin is paired with a homemade pumpkin seed pesto dressing!
The pumpkin pesto may be slightly darker in green color than typical pesto because of the color of the pumpkin seeds. Don’t fret – it takes equally as delicious as any ordinary pesto. Not to mention you’ll save money because pine nuts are so darn expensive!