Thursday, October 14, 2010

Roasted Pumpkin and Feta Salad with Sage Vinaigrette

Inspired by Fall and Fresh Express, I whipped up this salad the other day after a long day shoe shopping. It was the easiest thing to do after unsuccessfully scouring the racks for size 11.5 Women's riding boots that didn't already have a ridiculous 3 1/2 inch heel (At 6' I don't exactly feel the need to be any taller, it just hurts my posture). This salad came together in no time, and served slightly warm, made a lovely autumn accompaniment to the lobster bisque and fresh bread Tha HIZ and I had for dinner. This is my new favorite Fall salad - the sweetness of the pumpkin countered by the salty tang of the feta all melded together in a sage bath sings harvest-time deliciousness. I was feeling fancy -and heck - it was a Saturday night and I felt like living large so I made fried sage leaves as a topping. If you're feeling gastrosexual, do this by all means. 


16 oz cubed pumpkin (or butternut squash, kabocha, miscellaneous red-orange fleshed squash)
1/2 large red onion, sliced
1/3 cup feta, crumbled
1 shallot
1 clove garlic
1/4 cup loosely packed chopped sage, plus extra for frying
1/3 cup extra virgin olive oil, plus extra for frying and sprinkling on roasted vegetables
2 Tablespoons red wine vinegar
1 bag (approx 5 oz) Fresh Express Spring Mix Salad
1/4 cup roasted pepitas or hulled pumpkin seeds (not shown)
salt and pepper to taste

Heat oven to 400 degrees Fahrenheit. Toss pumpkin and red onions with a few tablespoons of olive oil and a dash of salt and pepper in cooking sheet. Roast for about 20 minutes (When 20 minutes are up, allow vegetables to cool for 10 minutes before adding to salad). Meanwhile, dice shallot and garlic, whirl in food processor (if you don't have one, just dice everything as small as possible and mix together) with olive oil, vinegar, sage, salt and pepper. Set aside. To make fried sage leaves: pour about 1/4 inch of olive oil in a frying pan, heating oil on medium-high. Once oil is hot, place sage leaves in gently, turning heat down as not to burn the leaves. Cook for about 1-2 on each side then let leaves rest on a paper towel until ready for grand finale. To assemble salad: pour out lettuce, top with roasted pumpkin and red onions, feta, dressing, pepitas and top with fried sage leaves. Goes great with an Oregonian pinot noir!


Joyti said...

I love fried sage, and pairing it with feta and squash sounds divine!

Esi said...

I haven't gotten any butternut, pumpkin or other winter squash yet this season. May need to remedy that this weekend!

Anonymous said...

nice recipe!

Diana said...

Oh this looks great, TALF! Way to freshen up that squash!

Peter M said...

Shweet pumpkin and tart Feta go well together, tried in a pita.
Quarter cup sage? Love the sage, but be careful as a little goes a long way.

Maria said...

I've never tried frying sage but have seen it often. It sounds especially good here. Such an "autumnal" salad -- and the Feta is a must!!

Nathan Hazard said...

SUCH a sucker for fried sage! And punkin. Yes, I will be making this... thanks!

Helen said...

I'll take some of your height :) Six inches more is all I ask for LOL! I agree though, heels are so bad for ones posture, so I always wear flats, but standing next to my 6 foot tall husband, I look tiny!

Love & LOVE the sound of this salad. I don't think I've ever eaten fried sage before. Something to seek out next time I'm at the supermarket.

You know what else pairs nicely with roasted pumpkin or squash? Tahini garlic good: Tahini (1 heaping tbs), olive oil(1/4C or more), garlic cloves (2), juice of 1/2 lemon, 1 tsp agave syrup, salt, pepper

Dewi said...

Scrumptious ! Intriguing vinaigrette too.

Anonymous said...

Indie.Tea - What is it that makes fried sage so good? You wouldn't normally just pop en entire leaf into your mouth!

Esi - Pick me up some too!

Sassyagapi - Efxaristw!

Diana - you know how we do, feta makes it betta!

Peter - Hah, that's loosely packed sage. Also, the American sage may not be as potent as the Canadian kind ;)

Maria - this was my first attempt at frying sage and I burned the first batch. The second batch I was more vigilant. Those things are delicate!

ChocoMeat - Yes! Can't wait to hear about it!

Helen - Ahh, well 6 feet is do-able.. at least he's not any taller. My lil bro is 6'4" and his wife is 5 feet! That tahini dressing sounds amazing! I saw recipe with tahini, squash and garbanzos from smitten kitchen a while back and have been interesting to try something like that. Now that I got your recipe I will have to give it a whirl!

Elra - Thanks :)

Peter G | Souvlaki For The Soul said...

"Gastrosexual"????? This is going to be my new term from now on! I love the fried sage on this gorgeous salad Anna!

Rosa's Yummy Yums said...

A beautiful fall salad! What a lovely combination.



Anonymous said...
This comment has been removed by a blog administrator.
Banana Wonder said...

Peter - ahhah yes, Gastrosexual! That's us for sure! Hope you're enjoying your springtime there :)

Rosa - thank you!!

Anonymous said...

I love the idea of the sage vinaigrette. Fantastic.

SouthBayGuy said...

This looks great! Gonna have to try it. (PS, you might want to label your "more interesting" links with NSFW if necessary. :)


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