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Lilly’s Table

 
 
Curry Pumpkin Soup
© Lillys-Table.com Photo of Roasted Pumpkin Salad
 

Tags: Vegan Dairy Free Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Roasted Pumpkin Salad

from Pumpkin Soup & Salad with Chipotle Pepitas, the Week of October 23, 2016.
View the previous recipe for this meal.

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.

Ingredients

  • 1 lb pumpkin, peeled and cut in chunks
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander, ground
  • ½ teaspoon sea salt
  • 2 tablespoons olive oil, divided
  • 1 bell pepper, stem removed, cut in chunks, optional if seasonally available
  • ½ lb green beans, trimmed & cut in half, optional if available
  • 1¼ cup pumpkin seeds, roasted or pepitas
  • ¼ cup orange juice, or apple juice
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar, or balsamic
  • ¼ cup pumpkin seed oil, or extra virgin olive oil
  • 6 cups baby spinach, or other lettuce greens
  • 1 pomegranate, or 1/2 cup of just the seeds
  • 4 ounces goat cheese, optional

Serving Size: 4 People

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Preparation Instructions

Preheat the oven to 425. Peel and chunk the pumpkin into 1-2 inch cubes. Spread the chunks on a large roasting pan. Sprinkle with the cinnamon, coriander, a pinch of salt and 1 tbls of olive oil.

Toss lightly to evenly coat. Place in the oven and roast for 15-25 minutes until the chunks are slightly golden and tender. Remove and cool.

Toss the bell peppers and green beans with the remaining olive oil and a sprinkle of sea salt. Spread out on a separate roasting pan and roast for 12-18 minutes until golden and tender.

To make the dressing:
Place 1/4 cup of the pumpkin seeds, juice, maple syrup and vinegar in the blender. Blend until the seeds are smooth. Slowly drizzle in the oil in a steady stream to emulsify the dressing.

For the Salad:
Layer the salad in a large bowl. Start with a few cups of the spinach. Top with the a 1/4 each of the roasted bell peppers, roasted green beans, pomegranate seeds*, and roasted pumpkin chunks. Crumble on part of the goat cheese, sprinkle on the pumpkin seeds, and drizzle on part of the maple dressing.

Continue layering until all of the ingredients are used. Be sure to have enough pumpkin, pumpkin seeds, pomegranate seeds, goat cheese, and dressing to top the final layer.

Serve immediately.

Deseeding a Pomegranate
Be sure to wear an apron or clothes you do not mind splashing with red staining juice. Take a large pomegranate and cut down the middle in half. Work over a bowl of water and gently pull apart the flesh of the pomegranate, shake out the seeds and allow to drop to the bottom of the bowl of water. The excess membranes will float to the top. Once all of the seeds have been removed, scoop off the floaters. Drain off the water and enjoy your yummy pomegranate seeds.