Roasted Pumpkin Salad
Featured in the Honolulu Star-Advertiser on November 27, 2011.
Ingredients:
1 small pumpkin (kabocha or acorn squash can also be used), seeded and cut into ½ inch cubes (about 3 cups)
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
pepper to taste
12 shallots or 2 small red onions, peeled and cut into ½ inch cubes
4 cups mixed green
1/2 cup Honey-Balsamic Salad Dressing
1/4 cup feta cheese
1/4 cup pine nuts, toasted
Directions:
- Preheat electric oven to 375°F.
- On a baking sheet toss the pumpkin with 2 tablespoons olive oil and 1 ½ teaspoons salt.
- At the same time on a separate baking sheet, toss the onions with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
- Roast both for about 40-45 minutes, tossing vegetables once half way.
- Set aside to cool for 10 minutes.
- Mix greens with dressing in a large mixing bowl.
- Place greens on a serving platter and top with pumpkin and onion.
- Sprinkle top with cheese and nuts.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
280 calories, 24 g fat, 4 g saturated fat, 5 mg cholesterol, 750 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g sugar, 4 g protein
