This post is also available in: Spanish

Once again Gabriella Reginato, renowned Dominican chef and creator of the gourmet line VOILA! shares with us a recipe inspired by the season. The Casa de Campo community member also let us know that her kitchen studio will have a soft opening on Tuesday, November 1st… We’ll bring you more details on that soon! 

Even though in the Dominican Republic we don’t have 4 marked seasons you can identify with the weather like in other parts of the world, we are still able to find some undeniable characteristics; for example, some trees loose their leaves, we are able to buy vegetables that only grow in certain seasons, and even though it is still considerably hot, we are blessed with rain once in a while to cool the warm temperatures. With Autumn also comes Thanksgiving, and as a country that doesn’t fully celebrate it, some of us still join in on the festivities following the main idea that is to give thanks surrounded by family and friends. Give this recipe a try on your special occasion; it’s light, it’s tasty and full of texture! Let us know how it went!


By: Gabriella Reginato

We are in Autumn and although you can still feel the heat, the afternoons have become cooler, the sun sets earlier and sunrises are spectacular… Soon the holiday season will begin, more get togethers at home and the arrival of that brilliant holiday season, Christmas. But before lighting up the tree, we meet at home to celebrate the traditional night of Thanksgiving…

A recipe that I love preparing for that night is roasted pumpkin salad… I love the colors, besides the contrast of flavors and textures … acids, sweet, crunchy and especially the nobility and taste of pumpkin. A different kind of recipe for this year, a celebration that more than a tradition, is the perfect time to get together with family, friends and give thanks.

Wishing you enjoy all the festivities!



2 lbs of pumpkin cut in cubes or laminated (you can leave it with the skin)
¼ cup of olive oil
½ cup of pine nuts (macadamias, pecans, almonds or pistachios)
2 tbps of fresh mint
½ cup of crumbled feta cheese
¼ cup of cranberries
2 cups rucula leaves

¼ cup of honey
2 tbsp of balsamic vinager
1 tbsp of olive oil


Preheat oven to 400 degrees F.
Place the pumpkin on a platter and bathe with olive oil. Sprinkle salt. Cook the pumpkin for about 20 minutes. Check, turn and let cook for another 15 minutes (until the pumpkin is tender) until roasted and it has a golden brown color. If you do it laminated, then you should cook for 10 minutes and then 10 more.
Toast pine nuts, (macadamias, pecans, almonds or pistachios) until golden brown and set aside.
Prepare the dressing, mixing all the ingredients and set aside.
Remove pumpkin from oven and let cool to room temperature.
Place the arugula on a plate and drizzle with half the dressing, place the pumpkin above, then the mint. Add the feta cheese, cranberries and pine nuts (macadamia nuts, walnuts, almonds or pistachios) on top and drizzle with remaining dressing.

Ideally you should prepare double the amount of dressing to leave a portion next to the salad plate for each person to add a little more if they desire. If you do this, when ready to serve, heat the dressing for about 15 seconds in the microwave, it will give a different touch to the salad.

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