Golden Pumpkin Salad Recipes

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

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.

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD

Steps:

• Preheat oven to 200 degrees celsius (fan-forced).
• Chop the pumpkin into small slices or chunks and remove the skin.
• Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
• Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
• Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
• Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
• To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
• Pour the dressing over the salad, toss to combine and serve immediately.

ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS

Steps:

• Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.

PUMPKIN SALAD

Steps:

• Place pumpkin cubes on a baking sheet. Brush with oil; sprinkle with salt. Bake at 375° for 35-40 minutes or until tender. Cool completely. , In a large bowl, combine the sunflower kernels, pecans, cilantro, onion and pumpkin. In a small bowl, combine the yogurt, cumin and ginger. Pour over pumpkin mixture; toss to coat. Cover and refrigerate until chilled.

ROASTED PUMPKIN SALAD

Steps:

• For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
• For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
• For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
• For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.

ROASTED FALL VEGETABLE SALAD WITH PUMPKIN, GOLDEN BEETS, TURNIPS, AND APPLES

Steps:

• Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks.
• In a large bowl, combine pumpkin, red onion, apple, turnips, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
• Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
• Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.