Halloween Salad to feed healthy little monsters….!

13 Oct

Here we are…. Once again, you happen to live in the Adam’s Family house for the end of the month…. Fake bloody fingers in your cupboards, vampire’s dentures next to the basin tap and the Harry Potter books on your coffee table instead of your favourite magazines…. Even orange juice has been replaced by cranberry juice thanks to your daughter… but you won’t complain, it seems that it’s perfect for your detox !

Halloween is already back and you don’t know how to manage to get your kids most fashionable costumes ready on time as well as the last trendy decorations you’ve heard about while waiting for your kids in front of the school…. You don’t even know your TOP 10 Monsters for Halloween 2011…. For now, you have just managed to fill 3 giant baskets with sweets and chocolates in order to please the children of your neighbors when they’ll shout “Trick or Treat”…! The D day, costumes and decoration will be ready, your haunted house will even scare the cat and the shadows under your eyes as well as your pale face will make Morticia so jealous…! You’ve been working so hard on this Halloween that you don’t even need make-up to perfectly fit to the scene. One question…. Did you think about the dinner? With all the sweets they are about to swallow, you’d better think of something healthy to preserve their stomach as much as possible and for you to perk up at the same time! I won’t be very useful for the costumes and decoration but here is what I propose for your dinner… a Pumpkin Menu! A Roasted Pumpkin Salad that you can serve with a rat’s-tail stew or skewer of salamander with bat’s blood sauce! And for the dessert, if your monsters really crave for one, you can still have a look at the Pumpkin Pie recipe I posted 2 years ago…

Grilled Butternut Squash Salad with Mint, Chili and a Sweet & Sour Red Onion Dressing

Ingredients : for 4-6 persons

  • 1,5 kg of pumpkin or 1 medium butternut squash
  • olive oil
  • salt & pepper
  • a handful of fresh mint
  • a handful of roasted pumpkin seeds
  • rocket or mesclun leaves
  • 1/2 red chili thinly sliced

Ingredients for the Sweet & Sour Red Onion Dressing*

  • 25ml olive oil
  • 2 garlic cloves
  • 1 red onion
  • 45ml red wine vinegar
  • 1,5 tbsp honey
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp red crushed chili peppers

 Method : 

Preheat your oven to 200° Peel and dice the pumpkin or butternut into wedges 4-5cm long or 2-3cm dices.

Place them on a baking tray covered with parchment paper or silpat. They have to be evenly spread in order to roast not to boil! Sprinkle olive oil, salt and pepper.

Roast them 20-30 minutes until they get a nice golden color. They are cooked when you can easily insert a sharp knife in the center.

While they are roasting, prepare the red onion dressing.

Thinly slice the garlic and onion.

In a pan, heat the olive oil and fry the garlic until it gets a nice golden brown color.

Now, add the red onion, honey, vinegar and chili.

Bring to a boil then reduce the heat and let it simmer for 4-5 minutes while stirring. It will become sirupy. Taste, add salt and pepper up to your taste and let it cool down.

Prepare the mint and red chili just before serving.

Then in a presenting dish or bowl, spread some roasted pumpkin or butternut, add some red onion dressing on top, spread fresh mint, roasted pumpkin seeds, salad leaves and red chili slices as well if you want.

Keep on layering until you have no more pumpkin or butternut and finish with the dressing, seeds and greens.

* If your little monsters can’t stand spicy dishes, don’t add crushed chili and fresh slices of red chili… 

Version Française :

Salade de Courges Grillées et son Confit d’Oignons Rouges Aigre-Doux

Ingrédients:

  • 1 belle courge butternut ou 1,5kg de citrouille
  • Huile d’olive
  • Sel et Poivre
  • 1 belle poignée de menthe fraîche
  • 1 poignée de graines de courges grillées
  • 1 poignée de roquette ou de mesclun
  • 1 piment rouge finement émincé

Ingrédients pour le Confit d’Oignons Rouges*

  • 25ml d’huile d’olive
  • 2 gousses d’ail
  • 1 oignon rouge
  • 45ml de vinaigre de vin rouge
  • ½ cac piment rouge écrasé (red crushed chili peppers)
  • 1,5 cas miel
  • 1,5 cac sel
  • 1,5 cac poivre du moulin

Méthode:

Préchauffez votre four à 200°.
Pelez et coupez la citrouille et/ou la butternut en tranches de 4-5cm ou en dés de 2cm

Placez-les sur une plaque couverte de papier sulfurisé et assaisonnez d’huile d’olive, de sel et de poivre.

Faites griller jusqu’à ce qu’elles prennent une jolie couleur dorée et que leur centre soit tendre.

Pendant ce temps, préparez le confit d’oignons.

Emincez finement l’ail et l’oignon rouge.

Faites chauffer l’huile dans une poêle puis faites frire l’ail jusqu’à ce qu’il prenne une jolie coloration dorée.

Ajoutez les oignons, le miel, le piment et le vinaigre.

Portez à ébullition puis réduisez pour laisser frémir 4-5 minutes jusqu’à ce que le mélange devienne sirupeux. Salez, poivrez.

Laissez reposer.

Dans un plat de présentation, disposez les tranches ou cubes de citrouille grillée sur le fond du plat, recouvrez avec le confit d’oignons, parsemez de menthe fraîchement ciselée, de graines de courge grillées et de quelques feuilles de roquette et de piment émincé si vous le désirez.

* Si les papilles de vos apprentis sorciers ne tolèrent pas les plats épicés…. Ne mettez pas de piments dans le confit…. Ce serait dommage de leur jouer un mauvais tour avant qu’il ne puisse en jouer eux-mêmes !

3 Responses to “Halloween Salad to feed healthy little monsters….!”

  1. frugalfeeding October 13, 2011 at 9:17 am #

    Mmmmmmmmmmmmmmmm, looks incredibly delicious! I’ve never heard of Halloween salad before, good idea, get them some healthy food instead.

    • dthuret October 13, 2011 at 4:53 pm #

      Thanks…. I have had a look at your blog as well and I like the recipes… it reminds me of what my sister is cooking in the US!

  2. Lorraine October 15, 2011 at 11:56 am #

    In Spain we don’t celebrate Halloween like you in England but never mind…Thanks to your recipe, in my kitchan, I will celebrate it🙂
    Kisses fron Barcelona
    Lorraine

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