Pumpkin Vinaigrette Recipes
PUMPKIN VINAIGRETTE
Here's an unusual pumpkin salad dressing. I have had this on salad that I have topped with roasted pumpkin and sliced steak. I have also used this as a marinade for chicken breast.
Provided by MARIA MAC
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients except the olive oil into a
- small bowl. Whisk well. Add olive oil and whisk
- until incorporated. Makes 1 cup.
Nutrition Facts : Calories 507.3, Fat 54, SaturatedFat 7.5, Sodium 1164.9, Carbohydrate 7.8, Fiber 0.2, Sugar 5.9, Protein 0.4
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.
Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams
PUMPKIN SEED OIL VINAIGRETTE
From Wegman's, Fall 2006. This can be used over veggies or an italian blend salad. I have not tried this yet but it looks very different and tasteful.
Provided by jennifer in new jer
Categories Vegan
Time 5m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Whisk together vinegar and oil.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 6.3, Sodium 1.5, Carbohydrate 0.3, Sugar 0.1
MIXED GREENS WITH PUMPKIN VINAIGRETTE
This salad gets a boost from a finely ground pumpkin seeds in the dressing.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 7
Steps:
- Heat a grill or grill pan until very hot. Brush 1 tablespoon olive oil on onion rounds; season with salt and pepper. Place on grill; cook until lightly charred and soft, about 6 minutes. Transfer to a plate; set aside.
- Heat 1 tablespoon olive oil in medium skillet over medium-low heat. Add the pumpkin seeds and cook, stirring occasionally, until golden, about 18 minutes, being careful that the seeds don't jump from the skillet as they pop. Set skillet aside to cool.
- Place half of the cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside.
- When ready to serve, combine both lettuces and the grilled onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine.
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- Measure pumpkin puree (canned or homemade) into a small bowl. Add white wine vinegar, honey, salt, pepper, and dried thyme. Whisk these ingredients together until fully blended and creamy.
- Slowly drizzle olive oil into vinaigrette. Whisk continuously as you drizzle the olive oil, because slow drizzling and whisking continuously helps the vinaigrette emulsify. Once pumpkin vinaigrette is fully blended, it is ready to serve on your favorite salad.
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