Recipe: Roasted Pumpkin and Pomegranate Salad with Pumpkin Seed Oil Vinaigrette

From Tastebook Ingredients:

3 cups pumpkin, cut into 1-inch cubes

2 t. extra-virgin olive oil

1/4 t. salt

1/4 t. pepper

6 cups mixed winter salad greens

1/2 cup pomegranate seeds

8 tsp lightly toasted pumpkin seeds

1/4 cup crumbled goat cheese

Vinaigrette: (makes 1/2 cup):

3 T. pure pumpkin-seed oil (available in health-food stores and specialty markets)

2 T. champagne vinegar

3 T. orange juice

1 t. Dijon mustard

1 small chopped shallot (1 Tbsp)

1 t. honey

1/4 t. salt

1/4 t. pepper

 

Method:

Preheat oven to 400°F. Toss pumpkin with olive oil, salt, and pepper and arrange in one layer on a lipped baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30 minutes. Remove from oven and let cool completely.

Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until dressing emulsifies and has a creamy appearance.Divide the greens evenly among 4 salad plates. Scatter 1/2 cup roasted pumpkin, 1 tablespoon pomegranate seeds, 2 teaspoons pumpkin seeds, and 1 tablespoon goat cheese on top of each plate of greens. Drizzle with 2 tablespoons vinaigrette.

RecipesLael GerhartComment