Thanksgiving is Thursday and a few of us are just getting around to putting together our menu. I love fresh pumpkin, especially roasted in the oven like a vegetable. So, I thought I would add some roasted pumpkin for a slightly sweet addition to gorgeous greens. The softened pumpkin adds great texture and flavor to any salad and the toasted pecans, adds earthiness and crunch.
The red wine vinaigrette is a simple preparation shakin’ in a jar and spooned over the salad at the end. I think you will love the flavors of this Pumpkin Pecan Salad and I like to dust the entire plate with a little fresh Parmesan. Have a great holiday!
1 small sugar pumpkin, seeded
6 cups mixed 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 pumpkin and greens and drizzle the dressing over the top. Lightly grate the Parmesan cheese over the top. Enjoy!