ROASTED PUMPKIN SALAD
Provided by Elaine Louie
Categories dinner, lunch, salads and dressings, side dish
Time 1h
Yield 2 large or 4 small servings
Number Of Ingredients 18
Steps:
- For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
- For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
- For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
- For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 44 grams, Carbohydrate 24 grams, Fat 64 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 18 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams
OVEN ROASTED PUMPKIN SALAD WITH CITRUS DRESSING
Very special flavours. Goes well with anything including steak, grilled chicken or fish, or just on it's own.
Provided by dale7793
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 220 degrees C.
- Combine pumpkin, oil, salt and pepper and place on baking tray.
- Roast for 25-30 minutes until tender.
- Remove from oven, place in bowl and allow to cool slightly.
- Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
- Combine all the dressing ingredients, except the herbs.
- Add the dressing, herbs and rocket to the pumpkin and toss well.
- Place in the serving bowl or on individual dishes.
- Garnish with the cucumber ribbons and cashew nuts.
- Serve warm or cold.
Nutrition Facts : Calories 128.1, Fat 5.2, SaturatedFat 0.9, Sodium 968.6, Carbohydrate 21, Fiber 3.4, Sugar 5.7, Protein 3.1
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING
This recipe was featured in an email from the www.lifescript.com website. "Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch."
Provided by senseicheryl
Categories Vegetable
Time 35m
Yield 6 dishes of salad, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F
- Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
- Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
- Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
Nutrition Facts : Calories 75.8, Fat 2.7, SaturatedFat 0.4, Sodium 322.8, Carbohydrate 11.7, Fiber 3.7, Sugar 6.4, Protein 4.3
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