Richard Yarrow

Harvest Pumpkin Salad

Celebrate autumn with this East Lothian harvest salad — roasted pumpkin, crisp kale, pickled beetroot, and local honey bring warmth, colour, and crunch to the plate. A simple, seasonal dish that captures the flavour and spirit of Scottish cooking.

1 hour 30 mins

Difficulty 2

Serves 4

For the Salad

1 small Scottish pumpkin (approx. 1kg), deseeded and cut into wedges
1 tbsp Scottish rapeseed oil
Sea salt and freshly ground black pepper
2 parsnips, peeled
1 small bunch kale, stems removed and leaves torn into large pieces
2–3 small fresh beetroots
A large handful of fresh rocket
100g Yester Farm cottage cheese

For the Pickling Liquor

150ml white vinegar
150ml water
1 tbsp local East Lothian honey
½ tsp sea salt
3–4 black peppercorns
1 bay leaf (optional)

For the Dressing

2 tbsp Scottish rapeseed oil
1 tbsp cider vinegar
1 tsp local honey
Sea salt, to taste

1. Prepare the Pickled Beetroot

Trim and scrub the beetroots (leave the skin on to prevent bleeding).
Place them in a pan of cold water, bring to the boil, and simmer for 30–40 minutes, depending on size, until tender when pierced with a knife.
Drain, cool slightly, then rub off the skins with kitchen paper. Slice thinly using a knife or mandoline.
Meanwhile, combine the vinegar, water, honey, salt, peppercorns, and bay leaf in a small saucepan. Bring to the boil, stir to dissolve the honey and salt, then remove from the heat.
Pour the hot pickling liquor over the sliced beetroot in a clean jar or bowl. Leave to cool, then refrigerate for at least 1 hour (or ideally overnight) before using.

2. Roast the Pumpkin

Preheat the oven to 200°C (fan 180°C).
Toss the pumpkin wedges with rapeseed oil, salt, and pepper.
Spread on a baking tray and roast for 25–30 minutes, turning halfway through, until tender and caramelised.

3. Make the Parsnip Crisps

Using a peeler, shave the parsnips into thin ribbons.
Heat a shallow layer of rapeseed oil in a pan over medium heat.
Fry the ribbons in batches for 1–2 minutes until golden and crisp. Drain on kitchen paper and season lightly with salt.

4. Crisp the Kale

Preheat the oven to 140°C.
Spread the kale leaves on a lined tray, drizzle lightly with rapeseed oil, and bake for 20 minutes, turning once, until dry and crisp but still green.

5. Prepare the Dressing

Whisk together rapeseed oil, cider vinegar, honey, and a pinch of salt until emulsified. Taste and adjust the balance of acidity and sweetness as desired.

6. Assemble the Salad

On a large platter or individual plates, layer the following:

A bed of rocket
Roasted pumpkin wedges
Slices of pickled beetroot
Crispy kale
Spoonfuls of Yester Farm cottage cheese

Drizzle generously with the honey-cider dressing and finish with the parsnip crisps scattered on top.

Serving & Tips

This salad is delicious warm or at room temperature.
Swap pumpkin for roasted squash or sweet potato if needed.
The pickled beetroot keeps for up to a week in the fridge and is lovely with cheese boards or sandwiches.