Caramelised Pumpkin Salad With Chilli Jam Juice Dressing Recipes

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

Roasted Pumpkin Salad with Orange Dressing image

Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California

Provided by Taste of Home

Categories Lunch

Time 1h30m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

1 medium butternut squash or pie pumpkin (about 3 pounds)
1/4 cup plus 6 tablespoons olive oil, divided
1/4 cup plus 2 tablespoons honey, divided
3/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/2 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon chopped shallot
1 garlic clove, minced
2 teaspoons grated orange zest
10 ounces fresh arugula or 1 pound fresh baby spinach
1 cup dried apricots, thinly sliced
1 cup dried cranberries
1 package (5.3 ounces) fresh goat cheese, crumbled

Steps:

Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

CARAMELISED PUMPKIN SALAD WITH CHILLI JAM JUICE DRESSING

Caramelised Pumpkin Salad With Chilli Jam Juice Dressing image

This is one of my favorite summer salads with the taste of Thailand. You can use your favorite vegetables and roast in the same way....

Provided by Ricky Henry-Davies

Categories Vegetable

Time 1h

Yield 4 6, 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 kg pumpkin, cubed
3 tablespoons oil
250 g spinach leaves
250 g lettuce leaves
1 red capsicum, chopped
2 tomatoes, chopped
1 small cucumber, cubed
3 tablespoons chopped coriander
3 tablespoons chopped basil
1 red onion, thinly sliced
1 tablespoon chile pepper jam
2 tablespoons lime juice
1 tablespoon soy sauce
1 tablespoon palm sugar
1/4 cup stock

Steps:

To make dressing bring chili jam, lime juice, soy, sugar and stock to boil.
Set aside.
Toss cubed pumpkin in oil and and roast till golden 200c about 45minutes.
Mix all salad ingredients together add pumpkin and drizzle over dressing!
Can add 1-2 tablespoons roasted peanuts, and fresh sliced chili.

Nutrition Facts : Calories 262.5, Fat 11.4, SaturatedFat 1.6, Sodium 372.8, Carbohydrate 38.7, Fiber 7.8, Sugar 14.1, Protein 9.5

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