Pumpkin Mixed Greens Salad With Maple Vinaigrette Recipes

PUMPKIN MIXED GREENS SALAD WITH MAPLE VINAIGRETTE

Pumpkin Mixed Greens Salad With Maple Vinaigrette image

Make and share this Pumpkin Mixed Greens Salad With Maple Vinaigrette recipe from Food.com.

Provided by dicentra

Categories Greens

Time 22m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons raw pumpkin seeds
cooking spray
1 cup cubed peeled fresh pumpkin (1/2-inch cubes, about 8 ounces)
1/2 teaspoon minced fresh thyme
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
2 teaspoons maple syrup
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
8 cups mixed salad greens

Steps:

Preheat oven to 400°.
Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.
Coat pan with cooking spray. Add pumpkin, and cook 8 minutes or until browned and tender. Remove from pan. Add thyme, tossing to combine. Cool.
Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.

Nutrition Facts : Calories 71, Fat 5.4, SaturatedFat 0.8, Sodium 147.3, Carbohydrate 4.7, Fiber 0.4, Sugar 2.5, Protein 1.5

MIXED GREENS WITH PUMPKIN VINAIGRETTE

Mixed Greens with Pumpkin Vinaigrette image

This salad gets a boost from a finely ground pumpkin seeds in the dressing.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 7

Ingredients

1/2 cup extra-virgin olive oil
1 large red onion, peeled and sliced into 1/4-inch rounds
Salt and freshly ground pepper
1 cup pumpkin seeds
1/4 cup freshly squeezed lemon juice, (2 lemons)
1 head red oakleaf lettuce, torn into pieces
1 head green oakleaf lettuce, torn into pieces

Steps:

Heat a grill or grill pan until very hot. Brush 1 tablespoon olive oil on onion rounds; season with salt and pepper. Place on grill; cook until lightly charred and soft, about 6 minutes. Transfer to a plate; set aside.
Heat 1 tablespoon olive oil in medium skillet over medium-low heat. Add the pumpkin seeds and cook, stirring occasionally, until golden, about 18 minutes, being careful that the seeds don't jump from the skillet as they pop. Set skillet aside to cool.
Place half of the cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside.
When ready to serve, combine both lettuces and the grilled onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine.

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