Pumpkins are popping out on every corner, bring them in the kitchen like we do. This is a very simple to make salad, that will impress your table with the flavors and colors of fall. Healthy, seasonal and delicious.
½ a Pumpkin
3 bunches red radicchio
¼ lb Pecorino cheese
4 tbsp. Pumpkin seeds
A few pinches of Salt and pepper
3 tbsp. EVOO
2 tbsp. Balsamic vinegar
Clean the center of the pumpkin discarding the seeds. Sprinkle with salt and pepper and bake the half pumpkin for about 40 minutes, or until cooked at 400°F.
Once cooked, let cool and start prepping the rest of the salad. In a large bowl: chop the radicchio, cut the pomegranate in half and with the help of a wooden spoon extract the seeds by hitting the fruit skin side up.
Crumble the pecorino and sprinkle with the seeds. Add the pumpkin broken into smaller pieces (with or without skin, as you prefer). Dress with salt, pepper, EVOO and balsamic vinegar.