Roasted Pumpkin Salad with Pumpkin Seeds

[Guest guest]

This is terrific. I served this yesterday.

Pete

 

Roasted Pumpkin Salad with Pumpkin Seeds

 

Sugar Pie Pumpkins are 4 to 5 pounds, each yielding 1 1/2 to 2 cups of pumpkin.

Cooking them takes longer than opening a can of purée, but the fresh, sweet

flavor and dark orange flesh are worth the effort.

 

4 cups (1/2-inch) cubed, peeled pumpkin

1 teaspoon canola oil

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

1 medium shallot, minced

10 cups gourmet salad greens (10 ounces)

3 tablespoons toasted pumpkin seeds

 

Preheat oven to 400 degrees. Cut pumpkin in half and place cut-side down on a

cutting board. With a sharp knife, remove peel in small pieces. Cut the pumpkin

into wedges and cube.

Toss pumpkin with canola oil and arrange in a single layer on a jelly-roll pan.

Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 400°

degrees for 30 minutes or until tender, stirring after 15 minutes. Remove from

heat; keep warm.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar and

mustard. Sauté shallot in a little oil for 1 minute and add to vinegar mix. Add

shallot and vinegar mixture, stirring with a whisk.

Drizzle vinegar mixture over greens in a large bowl; toss gently. Top each

serving with 2/3 cup pumpkin and 1 1/2 teaspoons pumpkin seeds. Serves 6.