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Prep
Difficulty
Medium
Time
Estimate
45 mins
Ultimate pumpkin salad that can be a main vegetarian dish or feed a small crowd as a side dish. When you roast the cubes of pumpkin also roast the seeds to make a lovely crunch within this salad. Enjoy with a side of French bread or an even more elaborate side such as the golden Cauliflower-Spaetzle.
Roasted, caramelized chunks of pumpkin come together in this autumn salad oozing with creamy goat cheese, glistening pomegranates & roasted peppers. Everything is accessorized with a maple-pumpkin seed dressing. Save time the day of by preparing the roasted vegetables the night before, so they are cool enough to toss in the salad. Skip the goat cheese for a vegan/dairy-free salad. If bell peppers and green beans are not in season and available, just add a bit extra pumpkin instead. Pumpkins aren’t usually peeled + cut into chunks. A butternut squash is a bit less intimidating alternative, but a vegetable peeler and big knife should help you get through most pumpkins.
Pepitas! Whether it is out of your jack-o-lantern or the sugar pie pumpkin that roasted up so nicely. Scrap those little guys out and turn them into this tasty treat that can top soups, salads, granolas, or just pop them in your mouth. Seeds from other squash, such as butternut work too with this recipe.
Okay. This is not exactly a recipe, but rather sometimes the best pairing for your meal is a crusty loaf of French bread. My family lineage is French, what can I say crusty bread seems more appropriate then not. So, here it is.
Let’s call it a reminder. In addition, here are a few tips on how to store it, keep it fresh, or use it up. Whenever possible try to find those crusty gorgeous whole-grain varieties.
