Baby Leaf Salad with Roasted Hokkaido and Herb Dressing

Crispy, tender baby leaves are gently tossed with chicken schmaltz roasted Hokkaido pumpkin wedges and aromatic toasted cashew nuts in this colourful and pretty salad. The lemon-and-herb vinaigrette gets a touch of sweetness from a teaspoon of honey and works beautifully with almost any salad. I used a mixture of flat parsley, oregano and thyme. If you can't find red chard and bull's blood, just use baby arugula, lamb's lettuce or young spinach instead.

Salad	Herb Dressing
800 g Hokkaido, cut into wedges 4 tbsp Chicken schmaltz (or olive oil) Salt and peper to taste 1/2 tsp Pul biber (crushed red pepper) 50 g Cashewnuts, toasted (or hazelnuts) 250 g Baby leaves (I used red chard and bull’s blood)	2 tbsp A mixture of fresh herbs, finely chopped 2 tbsp Freshly squeezed lemon juice 1/2 tsp Pul biber (crushed red pepper) 1 tsp Clear runny honey Salt and pepper 5 tbsp Extra-virgin olive oil

For the dressing, place all the ingredients into a clean screw-top jar. Seal and shake well until thoroughly mixed.
Preheat the oven to 200C/400F. Wash, dry, halve and deseed the hokkaido pumpkin and cut into wedges. Toss the wedges with olive oil and season with salt, pepper and pul biber. Arrange them on a baking tray and bake in the middle of the oven for approx. 30 minutes until tender.
Heat a large skillet over medium-high heat. Add the cashews and toast for 3 to 5 minutes, stirring frequently, until they are lightly browned and smell nutty and fragrant.
Arrange the hokkaido wedges and baby leaves on a large serving plate and drizzle the dressing over. Enjoy!

29 comments:

David M. Gascoigne, 31/12/23 12:38: Looks wonderful and nutritious.
Whats Cookin Italian Style Cuisine 31/12/23 13:19: I love how delicious this looks and sounds. Beautiful presentation
DEZMOND 31/12/23 13:20: Oooh, hokka me some ido! Lovely colours indeed especially on a dark plate.
Wishing you a happy Neue Jahre tonight! Peace to the world.
Tom 31/12/23 13:33: ...Angie, you have created another beautiful dish, thanks for sharing. Happy New Year to you.
Lola Martínez 31/12/23 14:15: Una ensalada siempre es un buen comienzo en una comida.
Te deseo un Feliz Año Nuevo.
Un beso.
eileeninmd 31/12/23 14:26: Hello,
Looks fresh and delicious! Thanks for sharing Angie! Happy New Year!
Brian's Home Blog 31/12/23 15:17: That is such a beautiful salad!
Granny Sue 31/12/23 16:22: I will make that dressing tomorrow! I don't have the ingredients on hand for the salad, but that dressing would be good on other salads too. Thanks, Angie!
Federica Simoni 31/12/23 16:45: Che bontà!! Buon anno!
foodtravelandwine 31/12/23 17:28: Angie!....what a great salad!...I love the combination of flavors and texture!....Wishing you and your family all the blessings, health, abundance, happiness, and great food in 2024!......Abrazotes, Marcela
DeniseinVA 31/12/23 20:16: Looks absolutely delicious and very pretty Angie. Thank you for all these wonderful recipes you have shared over the past year. Happy New Year to you and your loved ones.
roentare 31/12/23 22:07: This is fine dining entree!
Christine 31/12/23 23:04: Looks delicious! Happy New Year Angie!
Rose world 31/12/23 23:29: Yes, I love baby leaves. Beautiful salad.

Happy New Year to you!!!
My name is Erika. 1/1/24 00:52: I shouldn't have read this post right before dinner. That salad looks amazing. Wishing you a wonderful 2024 full of smiles, beautiful days and especially a lot more yummy food. hugs-Erika
Citu 1/1/24 01:32: Gracias por la receta. Te mando un beso y te deseo un feliz año para ti y tu familia.
Sherry's Pickings 1/1/24 04:04: yes indeed this looks so pretty and i bet tastes wonderful. happy new year angie!
Margaret D 1/1/24 06:28: That looks nice.
Happy New Year.
P-and-P 1/1/24 12:50: It looks great and delicious. - Happy 2024! :)
JoAnna 1/1/24 19:05: This dish looks really delicious and tasty. Best regards and very happy New Year!
Cocoa and Lavender 1/1/24 21:28: What a delightful and healthy salad - and filling, too! We are soon going to be warming up again and a salad like this really is what we want. Happy New Year, Angie!
Recomenzar 2/1/24 03:53: Felicitaciones por la maravilla de blog
savorthebest 2/1/24 06:38: That looks so good Angie.
thepaintedapron.com 2/1/24 15:15: It looks and sounds amazing Angie!
valentina 2/1/24 23:54: Happy New Year, Angie! This is my favorite type of squash. I not only love the flavor, but I think they're so pretty -- every fall I buy a few just to put around the house until I'm ready to cook with them. Such a delicious and beautiful salad! :-) ~Valentina
Anonymous 3/1/24 00:21: Very colorful and attractive salad as well as healthy! Judee Gluten Free A-Z Blog.
Raymund 4/1/24 00:03: Oh wow, this Hokkaido pumpkin salad has me drooling! Roasted pumpkin, crunchy cashews, and those vibrant greens—it's like a party on a plate. I'm loving the touch of sweetness from the honey in the dressing, too. Perfect balance of sweet and savory! Definitely bookmaking this one for my next autumn feast. Thanks for sharing such a tasty gem!
Grace 4/1/24 03:49: Me encantó!! Muchas gracias Angie!!
2pots2cook 5/1/24 09:48: Perfect comforting dish! Thank you!