Pumpkin Seed Oil Dressing Recipes

PUMPKIN SEED OIL DRESSING

Steps:

• Put all ingredients in a small bowl.
• Whisk together with a fork or small whisker until emulgated.
• Dressing is enough for about 16-20 cups lettuce. Use some toasted pumpkin seeds for topping.
• NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil. But you should start then with less than 1 teaspoon to evaluate the flavour.

BAKED PUMPKIN SEEDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet.
• Bake in the preheated oven until seeds are lightly browned, about 10 minutes.

PUMPKIN SEED VINAIGRETTE

Steps:

• Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
• Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
• Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.

CILANTRO-PUMPKIN SEED DRESSING

Steps:

• NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
• Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
• For thinner salad dressing, add more water. Adjust seasonings if necessary.
• The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
• Best if prepared at least an hour in advance.
• Yield is estimated.

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

Steps:

• Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.