Smoked Pumpkin with Arugula, Feta, and Pepitas


Inspired by Tournant

1 2 to 3 pound Kombucha Squash

1/4 cup extra-virgin olive oil

Flake salt


4 cups arugula

1/4 cup toasted pepitas

1/2 cup crumbled Feta

Zest and juice from 1 lemon


Smoke the pumpkin until tender. The longer the pumpkin sits in the smoker the more intense the smokey flavor will be.

With my smoker set to 400°F my pumpkin was tender after about 2 - 2 1/2 hours. Next time I may try 300°F for 3 - 4 hours for more smokiness.

Alternately you can roast the pumpkin whole, in the oven at 400°F until tender. Poke a pairing knife into the pumpkin and when it easily slides all the way you know it's done.

Let the pumpkin cool for at least 10 minutes before cutting off the top then carefully removing the seeds.

Roughly break the pumpkin into smaller sections. Top with some of the olive oil, flake salt and lemon juice.

Pile on the arugula on top then dress with the remaining olive oil and lemon zest and juice. Scatter the Feta and pepitas all over the top.

Serve while the pumpkin is still just warm or room temperature.

If you are making this for the holidays you can easily smoke or roast the pumpkin in advance then dress the salad just before serving.

Be sure to use plenty of olive oil and salt on the pumpkin.

Recipe by Not Without Salt at