Maple Roasted Pumpkin Salad Recipes
MAPLE ROASTED PUMPKIN SALAD
Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
Provided by Martha Stewart
Categories Salad Recipes
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
- On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
- Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
- Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
- Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
Nutrition Facts : Calories 478 g, Fat 31 g, Fiber 5 g, Protein 16 g
ROASTED PUMPKIN & FENNEL SALAD WITH GOAT CHEESE & MAPLE
This is a fantasatic salad - So delicious!! I just love it, it makes a full meal when served with grilled boneless, skinless chicken!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- VINAIGRETTE:.
- Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,
- SALAD:.
- Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
- Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
- Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.
- Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.
- TOASTED PUMPKIN SEEDS:.
- Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
- Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.
- Let cool, then eat like a sunflower seed, or whole.
- VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.
Nutrition Facts : Calories 991.4, Fat 84.2, SaturatedFat 16.7, Cholesterol 22.4, Sodium 346.1, Carbohydrate 51.4, Fiber 2, Sugar 37.8, Protein 11.5
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- If you have raw pepitas, you'll roast them. If your pepitas are already roasted, skip this step. Preheat the oven to 450°F. Spread the pepitas on a large rimmed baking sheet; toast in the oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
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