from the west
Thanksgiving Salad of Roasted Pumpkin,
Greens Veggies and Maple-Chili Vinaigrette
Ellen Kanner, http://www.soulfulvegan.com
Put a new spin on an age-old tradition with an animal-free Thanksgiving feast dish. The pumpkin seeds add a nice
buttery crunch and the touch of maple in the dressing accents pumpkin’s natural mellow sweetness and the salad
greens add a welcome pop of freshness.
INGREDIENTS
6 tablespoons walnut oil, pumpkin seed
oil or olive oil
4 teaspoons Dijon mustard
2 teaspoons cumin
1 good pinch chipotle powder or other
chili powder
1 teaspoon coriander
2 teaspoons maple syrup
juice of 1 lime
32 oz pumpkin, peeled and chopped into
2 cm cubes
1 handful of sage leaves, coarsely
chopped
⅓ cup pumpkin seeds (pepitas)
8 cups fresh local salad greens, like
arugula, lettuce, spinach or kale or any
combination
Sea salt and freshly ground pepper
to taste
METHOD
- Preheat oven to 400 degrees F.
- In a small bowl, whisk together the ingredients for
the dressing -- pumpkin seed, walnut or olive oil,
Dijon, cumin, chipotle, coriander, maple syrup and
lime juice. - Spread chopped pumpkin onto a rimmed baking
sheet, without crowding the pumpkin. Brush the
pumpkin with about half the dressing. Roasting
caramelizes the natural sugar in pumpkin, enhancing
the fl avor and creating a pleasing bit of crust. - Roast for about 25 minutes, or until pumpkin is
just becoming tender and done at the edges. Flip
pumpkin gently, scatter pumpkin seeds and sage
on the baking sheet and cook for another 8 to 10
minutes, or until the pumpkin seeds are toasty and
sage leaves are a little crispy at the edges. - Remove from oven and let cool slightly.
- Pile greens on a platter. Arrange pumpkin, sage
and pumpkin seeds on top. Season with a pinch
of sea salt and fresh ground pepper and drizzle the
remaining dressing over all.
Yield: 6 -8 servings