Roasted Pumpkin and Pomegranate Salad with Pumpkin Seed Oil Vinaigrette Prep Time: 15 minutes Cooking Time: 30 minutes Ingredients 3 cups pumpkin, cut into 1-inch cubes 2 tsp extra-virgin olive oil 1/4 tsp salt 1/4 tsp pepper 6 cups mixed winter salad greens 1/2 cup pomegranate seeds 8 tsp lightly toasted pumpkin seeds 1/4 cup crumbled goat cheese Vinaigrette: (makes 1/2 cup) 3 Tbsp pure pumpkin-seed oil (available in health-food stores and specialty markets) 2 Tbsp champagne vinegar 3 Tbsp orange juice 1 tsp Dijon mustard 1 small chopped shallot (1 Tbsp) 1 tsp honey 1/4 tsp salt 1/4 tsp pepper Directions 1. Preheat oven to 400°F. Toss pumpkin with olive oil, salt, and pepper and arrange in one layer on a lipped baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30 minutes. Remove from oven and let cool completely. 2. Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until dressing emulsifies and has a creamy appearance. 3. Divide the greens evenly among 4 salad plates. Scatter 1/2 cup roasted pumpkin, 1 tablespoon pomegranate seeds, 2 teaspoons pumpkin seeds, and 1 tablespoon goat cheese on top of each plate of greens. Drizzle with 2 tablespoons vinaigrette.
Posted on: Mon, 15 Sep 2014 01:06:21 +0000
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