Roast Pumpkin Salad with Pancetta, Grana Padano and Pumpkin Seeds
Roast pumpkin, pancetta, and pumpkin seeds with Grana Padano in a vibrant autumn salad. Perfect for formal dinners or casual luncheons. Serves 4 as an appetizer.
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Cooking tools:
- Kitchen scale
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Serving bowl
- Tongs
- Serving platter
Ingredients
- half a pumpkin, about 500g to 550g (peeled and cut into even sized cubes)
- 160g 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
- salt
- black pepper
- mixed salad leaves (about 100g, I used Mesclun leaves)
- shavings of Grana Padano cheese (about 50g)
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