Mesclun With Pears And Pumpkin Seeds Recipes
WINTER SLAW WITH RED PEARS AND PUMPKIN SEEDS
Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.
Provided by Ann Redding
Categories Bon Appétit Salad Winter Pear Pumpkin Orange Juice Brussels Sprout Beet Thanksgiving Radicchio Seed
Yield Serves 8
Number Of Ingredients 10
Steps:
- Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
- Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.
GORGONZOLA-PEAR MESCLUN SALAD
This pretty salad is a tasty way to get your greens. To change it up, swap apples for pears and pecans for walnuts. -Joylyn Trickel, Helendale, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Toss pears with lemon juice. In a large bowl, combine greens, cheese, walnuts and pears. Drizzle with vinaigrette and toss to coat. Serve immediately.
Nutrition Facts : Calories 204 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 247mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 4g fiber), Protein 6g protein.
ROASTED-PEAR AND GOAT CHEESE SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. To make the vinaigrette, combine the vinegars with the salt and pepper in a salad bowl. Slowly whisk in the pumpkinseed oil and then the canola oil. Adjust the seasoning with additional salt and pepper to taste, and set aside.
- Place pears in a roasting pan that has been lightly sprayed with oil. Lightly spray the pears, and roast for 40 minutes, or until golden and nearly soft. Remove from the oven, and allow to cool slightly.
- To assemble the salad, place the pear quarters in the center of each of four plates. Toss the mesclun with the vinaigrette; then, add the goat cheese in small pinches and toss carefully. Surround the pears with the goat cheese salad. Sprinkle the toasted pumpkin seeds over the arrangement. Drizzle 1 tablespoon pumpkinseed oil over the pears, and serve.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 32 grams, Fat 28 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 10 grams, Sodium 440 milligrams, Sugar 19 grams, TransFat 0 grams
MESCLUN WITH PEARS AND PUMPKIN SEEDS
The base recipe is from from Good Housekeeping Nov 2010, but I used Newman's Own Balsamic Vinagrette dressing instead of this recipe and apples instead of pears.
Provided by sheepdoc
Categories Vegetable
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, heat pepitas 2-3 minutes until some start to pop. Cool and store in airtight container.
- Whisk vinegar, mustard and honey until blended. Add oil in slow stream and whisk until emulsified. Store in refrigerator up to 3 days.
- Combine sliced pears and dressing one hour before serving to prevent browning.
- In large bowl, combine pears/dressing, greens, toasted pumpkin seeds, and salt and pepper to taste.
Nutrition Facts : Calories 84.5, Fat 5.9, SaturatedFat 0.9, Sodium 15.2, Carbohydrate 8, Fiber 1.4, Sugar 5.1, Protein 0.9
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