Roasted Pumpkin Salad Recipe
baby kale, mixed greens, whipped roasted pumpkin & Autumn spiced chevre, dried cranberries, shaved fennel, spiced pepitas, maple-sherry vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast the Pumpkin
Preheat your oven to 400°F (200°C). Spread pumpkin puree on a baking sheet and roast for about 20 minutes until slightly caramelized. Let it cool.
- 2
Prepare the Chevre
In a mixing bowl, combine the roasted pumpkin with chevre, cinnamon, nutmeg, salt, and black pepper. Whip together until smooth and creamy.
- 3
Toast the Pepitas
In a dry skillet over medium heat, toast the pepitas for about 5 minutes until they are golden and fragrant. Set aside.
- 4
Make the Vinaigrette
In a small bowl, whisk together maple syrup, sherry vinegar, olive oil, salt, and black pepper to taste.
- 5
Assemble the Salad
In a large bowl, combine baby kale, mixed greens, dried cranberries, and shaved fennel. Drizzle with the vinaigrette and toss gently.
- 6
Serve
Plate the salad and add dollops of the whipped roasted pumpkin and spiced pepitas on top. Enjoy!
