East Lothian Harvest Pumpkin Salad

A Taste of East Lothian in Autumn

When the fields around Yarrow turn golden and the last of the pumpkins come in from the patch, this salad becomes a staple in our kitchen.It’s simple, bright, and full of local character — East Lothian pumpkin, kale and local parsnips, honey from nearby Longniddry hives, Yester Dairy cottage cheese and Scottish rapeseed oil.

It’s everything we love about cooking seasonally: a little warmth, a little crunch, and a lot of colour on the plate.

East Lothian Pumkin Salad

Ingredients 

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 

Method 

1. Prepare the Pickled Beetroot 

1. Trim and scrub the beetroots (leave the skin on to prevent bleeding). 

2. 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. 

3. Drain, cool slightly, then rub off the skins with kitchen paper. Slice thinly using a knife or mandoline. 

4. 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. 

5. 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.

  
  

A Taste of East Lothian

This recipe celebrates everything we love about autumn cooking at Yarrow — seasonal produce, local ingredients, and time spent around the table. Serve it as a starter, a side to roasted meats, or simply with a glass of wine on a rainy day.

For more seasonal recipes and ideas, visit our Kitchen Recipes page, or join one of our cookery experiences here at Yarrow Cookery School. www.yarrowcookeryschool.com