Roasted Pumpkin Salad with Arugula and Chevre
"I first heard of making a salad inside a hot, roasted pumpkin from the Argentine chef, Francis Mallman. My version of this unusual salad is streamlined for the home cook. Enjoy this wonderful comfort food on a cold day. Makes enough for a light meal, or use it as an impressive starter in a larger feast...."
INGREDIENTS
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2whole acorn squash(any small pumpkin may be subsituted)
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olive oil
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salt
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pepper
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1 1/2Tbsp mint(freshly chopped)
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1 1/2Tbsp oregano(freshly chopped)
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1/4cup red wine vinegar
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1/2cup olive oil
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1tsp salt
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1/2tsp pepper
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bunch baby arugula
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8 ounces goat cheese(aged Bucheron is lovely)
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