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Butternut Pumpkin and Ricotta Salad

Butternut Pumpkin and Ricotta Salad
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This colourful, fresh and healthy salad is perfect for lunch or a delicious light dinner.

Serves 4

Ingredients

  • 1/4 cup (50 ml) diced pancetta or bacon
  • 1/4 cup (50 ml) diced onion or shallot
  • 1 1/2 cups (375 ml) small dice butternut pumpkin
  • 1 clove garlic, minced
  • 2 tsp (10 ml) finely chopped fresh sage
  • 1/4 cup (50 ml) white wine
  • 2 tbsp white wine vinegar
  • 1/2 cup (125 ml) water
  • 4 cups washed spinach leaves
  • 2/3 cup (150 ml) ricotta cheese
  • Olive oil, for drizzling
  • salt and pepper
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Method

  1. In a large sauté pan over medium-high heat, sauté pancetta or bacon until crispy, then remove to drain. Remove all but 1 tbsp of bacon fat from pan.
  2. In same pan, sauté onion for 4 minutes to soften (not brown), then add pumpkin. Add garlic, sage, wine, vinegar and water and cook for about 6 minutes, until squash is tender. Taste and season.
  3. Spoon warm pumpkin over spinach greens, on a plate or platter and dollop ricotta on top. Drizzle with olive oil and finish with a little sprinkling of salt & pepper. Serve immediately.
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What do you think?

 
  • EK2
    May 2010

    Sounds delicious, though I might substitute something else for the pancetta or just leave it out altogether.

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