Pumpkin cranberry salad

 

October is disappearing in a whirlwind!  Not only am I doing Vegan MoFo (ie. posting lots of vegan posts this month), but I have also had a busy time of it with a big week of meetings at work last week, family birthdays and an addictive DVD boxset series (The Killing).  And I have been making this salad!

I know that salad is usually simply a matter of chopping some veg and tossing them with some dressing.  This salad started with making vegan goats cheeze.  Yes, I made my own cheese!  Then I cooked grains, roasted pumpkin, soaked cranberries, chopped vegies, toasted walnuts, and put a bit of this and that in the dressing.  You may also spot Sylvia's contribution of a chunk of tofu in the top photo.

It was lovely but not perfect.  I didn't feel very brave about my cheeze.  Next time I would be generous with it.  Our dinner guests K and Toby enjoyed it too.  I'll tell you more about the meal another time.  For now I will just tell you about the salad.  It was sweet, tart, sharp, soft, crunchy and delicious.  Excellent with burgers.  The leftovers were great with bangers and mash tonight.

I am sending this salad to Jacqueline (and Lisa) who have chosen squash as the month's theme for No Croutons Required.  It also goes to Ricki and Kim whose theme for this month's Sweet or Savoury (SOS) event is cranberries.

Previously on Green Gourmet Giraffe
This time last year: SOS Tahini Muesli Bars or Mama Mia!
This time two years ago: Vegan feta crackers for sleepless nights
This time three years ago: Tom Phat: Funky fusion

Pumpkin cranberry walnut and goats cheeze salad
inspired by this salad
serves 4-6

• 1kg pumpkin, peeled, trimmed and diced
• olive oil
• 3/4 cup dried cranberries 
• 1 cup cooked brown rice*
• 1 cup cooked brown quinoa*
• 2 spring onions, finely sliced
• 1 green capsicum (or celery), diced
• 1/2 cup walnuts, roughly chopped
• handful of chopped goats cheese

Dressing:

• 3 tbsp fresh lemon juice
• 3 tbsp rapsberry vinegar
• 2 tbsp extra virgin olive oil
• 1/2 garlic clove, crushed (about 1/4 tsp)
• shake of cayenne pepper
• 1 tsp seeded mustard
• 1 tbsp maple syrup

* NB I cooked 1/2 cup of brown rice cooked for 30 minutes and used some leftover quinoa from the fridge - that I had cooked for 20 minutes.

Roast pumpkin with some olive oil and a pinch of salt in a 230 C oven for about 70 minutes or until soft inside and slightly charred on the outside.  It will make about 2 cups of roasted pumpkin chunks.  Set aside to cool.

Make dressing by mixing all ingredients in a bowl with a small whisk.  Soak cranberries in boiling water for 5 minutes and drain.  Lightly toast walnuts in a dry frypan.

Place roast pumpkin, cranberries, grains, spring onions and capsicums in a large salad bowl.  Add dressing - it seems like a lot but the grains will soak it up.  Top salad with walnuts and goats cheese.  Serve at room temperature.  It is best eaten on the day of making it but keeps well overnight in the fridge.

On the stereo:
You can't do that on stage any more [sampler]: Frank Zappa

This post is part of Vegan Month of Food October 2011.  Go to my Vegan MoFo list for more Vegan MoFo posts.