Baked Pumpkin Salad
September 30, 2014
This weekend I cut into the last pumpkin from our previous harvest. The last one…..That makes me a little sad but I do love that it sends me into the kitchen looking for new ways to enjoy our last gorgeous pumpkin from the vegetable garden. When you look at the freshly sliced, glorious vivid orange of a newly cut home grown pumpkin it is difficult to feel anything but anticipation for the sweet flavor.
The other thing that the last pumpkin for the year means is that I now want to get some new pumpkin seedlings into the garden as quickly as possible. I planted a couple of seeds on the weekend so will see if they sprout. It is a sure sign of Spring plants being ready to flourish once the pumpkins sprout as it indicates that the soil temperature is warm enough for the small plants.
This vegetarian freekah salad makes a lovely side dish or is ample on it’s own. The nutty flavor of the freekah and the creaminess of the feta cut the sweetness of the maple syrup. This dish got the “family friendly” tick of approval – well realistically, if I added Maple Syrup to something my kids would love it! I hope that yours do too.
Have you tried maple syrup with vegetables before? Was it a hit at your family dinner table?
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