Roasted Pumpkin Salad courtesy of Michael’s Genuine Food & Drink.

Serves 6

3 quarts fresh pumpkin, peeled and cut into 2-inch cubes
½ cup extra-virgin olive oil
Kosher salt and freshly cracked pepper to taste
3 cups cooked quinoa
1 pound long beans
½ cup fresh heart of palm, shaved
Salt and pepper to taste
1 cup parsley vinaigrette (recipe below)
½ cup scallion, sliced thinly
½ cup parsley leaves
½ cup cilantro leaves

Preheat an oven to 400 degrees. Place the cut pumpkin on a sheet pan, dress with the olive oil and season with salt and pepper. Roast the pumpkin until it becomes tender, about 12 minutes. Once tender, remove and allow to cool at room temperature.

Bring a large pot of salted water to a boil and blanch the long beans for 15 seconds then shock into ice water to stop the cooking. Once the long beans are chilled, cut into 2 inch long pieces.

To assemble the salad, combine the warm pumpkin, cooked quinoa, long beans, and shaved heart of palm in a mixing bowl and season with salt and pepper.  Toss with the vinaigrette and herbs. Serve while the salad is warm.

Parsley Vinaigrette

Makes about 1 cup

1 tablespoon kosher salt
1 cup parlsey leaves, picked
¼ cup oregano leaves, picked
1 small shallot, minced
1 garlic clove, minced
¼ cup sherry vinegar
½ cup extra virgin olive oil

Add ½ cup of water to a saucepot over medium heat and add the salt. Once dissolved, set aside and allow to cool. Finely chop the parsley and oregano. Combine the herbs, shallots, garlic and sherry vinegar in a mixing bowl. Using a whisk, bruise the herbs with the vinegar and whisk in the salt water and finally the olive oil. Place in a plastic container until ready to use. You can allow the dressing to marinate for a day and the flavours will improve.