Roasted Butternut Pumpkin Salad with Homemade Labneh and Savoury Granola

Roasted Butternut Pumpkin Salad with Homemade Labneh and Savoury Granola :: Sonja Dahlgren/Dagmar's Kitchen

To start this post I have to admit that I never used to be a big fan of pumpkins. I can’t remember that we ever had pumpkins when I grew up, and my first experiences with pumpkins when we lived as expats in China fifteen years ago wasn’t that great. We had many American friends there, and naturally we were introduced to pumpkin pie on their Halloween and Thanksgiving holidays. Let’s just say it wasn’t my cup of tea (sorry Mary – love you!)…

I don’t think I really learned to appreciate pumpkins, until many years later when I started experimenting and cooking with pumpkins myself. Then I realized that it actually has flavours that I like – especially when paired with smoky and hot spices. And I love it! But I still have a hard time eating sweet desserts with pumpkin.

Tell me about your relationship with pumpkins in the comments! I’d love to hear!

Savoury Walnut Granola with Lemon Zest :: Sonja Dahlgren/Dagmar's Kitchen

Savoury Granola with Walnuts and Lemon zest

The recipe that I’m sharing today involves both roasted Butternut pumpkin, homemade Labneh and a savory granola. I know it sounds like many elements, but don’t worry – they are all super simple! And if you prepare the labneh and the granola one day ahead, you’ll put this salad on the table in an instant the next day!

The granola makes enough for many more meals – and it is SO good all on its own as a little snack, but it is also wonderful sprinkled into salads instead of croutons or over thick winter soups.

Now, let’s get started shall we? Start with the labneh and the granola, and then you’ll throw the salad together in a few minutes. Enjoy!

1 cup Greek or Turkish yoghurt (I prefer Turkish)
1 garlic clove, grated
pinch of sea salt

1) Make the labneh the day before you want to serve the dish. Or in the morning, to serve it in the evening.
2) Line a sieve with a piece of muslin or cheese cloth and place it over a bowl. Mix the yoghurt with the garlic and salt. Tip into the cloth, tie it up and refrigerate.
3) The yoghurt looses more moisture the longer you store it like this. And you can help it along by giving it a squeeze every so often. The labneh is ready after 12-24 hours. Take it out of its cloth and store in a jar covered with olive oil.

Savoury Granola with Walnuts and Lemon zest
2 cups instant rolled oats
1 cup thick cut rolled oats
1 cup rolled rye flakes
1/2 cup buckwheat flour
6 tbsp sunflower seeds
6 tbsp white sesame seeds
6 tbsp black sesame seeds

1/2 cup unflavoured coconut oil, melted
2 tbsp maple syrup
2 tbsp tamari
2 tbsp water
juice from 1 organic orange
juice from 1 organic lemon
3/4 tsp sea salt
1/2 tsp chili flakes
1 tsp crushed black pepper

zest from 1 organic lemon
50 g walnuts, shelled

1) Preheat the oven to 120° C (250° F) and line a baking tray with parchment paper.
2) Mix all the dry ingredients in a large bowl. In another bowl whisk together melted coconut oil, maple syrup, tamari, water, orange + lemon juice, sea salt, pepper and chili.
3) Combine all ingredients (except lemon zest and walnuts) and mix well with carefully washed hands or a wooden spoon to coat everything. Squeeze the grains a little between your fingers to get it more clustered.
4) Spread the granola mixture out evenly over the baking tray. Pop into the oven and roast for about 1,5 hours. Add the lemon zest + walnuts and stir to distribute evenly. Roast for 1 more hour, or until crunchy and completely dry.
5) Switch off the heat and leave the baking tray in the oven to dry completely while the oven cools.
6) When completely cool, store in an airtight jar for up to a month.

Roasted Butternut Pumpkin Salad with Homemade Labneh and Savoury Granola

serves 2 people as a main or 4 as a side

1 Butternut pumpkin, peeled deseeded and wedged
2 tbsp olive oil
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
5 cm (2 in) fresh ginger, peeled and grated
sea salt
black pepper
juice of 1/2 lemon

10 Tuscan kale leaves, rinsed and roughly chopped
1 tbsp olive oil
pinch of sea salt
1 cup baby spinach leaves, packed
a handful of parsley, chopped

1) Preheat the oven to 200° C (390° F). In a small saucepan, gently heat the olive oil, cinnamon, cayenne and ginger. Put the pumpkin wedges into a roasting tin and pour the spicy mixture over them. Use your hands to make sure everything gets well coated. Season with salt and pepper.
2) Put into the oven and roast for 30-35 minutes, or until tender and slightly caramelized. Take out of the oven and squeeze the lemon over.
3) In a large skillet gently heat the olive oil and stir fry the Tuscan kale for 5-6 minutes until slightly tender. Add the salt and stir again.
4) On a large serving dish, or on individual plates arrange the kale, baby spinach and roasted pumpkin. Top it with with parsley, small scoops of the labneh and the granola. Serve immediately!

Roasted Butternut Pumpkin Salad with Homemade Labneh and Savoury Granola :: Sonja Dahlgren/Dagmar's Kitchen

show hide 1 comment

Anna - November 6, 2016 - 5:41 pm

Looks so good! I love pumpkin, and this looks like a great combo.