Fresh pumpkin is lovely roasted and eaten as a vegetable, and sometimes overshadowed by the traditional sweet recipes like pies and cookies. Roasted pumpkin caramelizes nicely at high temperatures in the oven and is delightful tossed with grains or greens, or stirred into soups or risotto.
The savoriness of pumpkin often highlights other vegetables, especially bitter winter greens. I think the softened pumpkin also adds great texture to salads, like this Pumpkin Pecan Salad along with the toasted pecans, which make it autumnally fragrant.
The red wine vinaigrette is a simple preparation in a jar and served along side the salad. These flavors of fall make this salad a seasonal favorite and nice to serve at the upcoming holidays as well.
1 small sugar pumpkin, seeded
6 cups mixed winter greens
1 cup whole pecans, toasted
2 ounces parmesan cheese, grated finely
1/3 cup red wine vinegar
1 teaspoon agave nectar or honey
1 teaspoon Dijon mustard
pinch of salt & pepper
1/2 cup olive oil
1. Preheat the oven to 425 degrees. Seed and slice the pumpkin in half and place on a sheet pan. Drizzle with a little olive oil and rub over pumpkin. Roast in the oven for 45 minutes. Remove from the oven and let cool to room temperature, about 1 hour.
2. In a small jar with fitted lid, shake together the vinaigrette ingredients and set aside. Assemble the salad by placing the greens on the bottom of a platter or salad bowl. Gently remove the pumpkin skin with a knife and slice thinly. Place the slices on top of the greens. Toss the toasted pecans over the top and sprinkle with parmesan cheese. Serve with vinaigrette, Enjoy!