Best Pumpkin Vinaigrette Recipes

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SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE SALAD TOPPED WITH POMEGRANATE SEEDS



Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds image

Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 40m

Yield 6

Number Of Ingredients 19

¼ cup champagne vinegar (or other high-quality white wine vinegar)
2 teaspoons Dijon mustard
½ shallot, finely chopped
2 teaspoons finely chopped fresh thyme leaves
2 each egg yolks, from pasteurized eggs
1 cup pumpkin seed oil or extra-virgin olive oil
1 cup extra-virgin olive oil
1 tablespoon ice water, if needed
½ teaspoon sea salt, preferably gray salt
¼ teaspoon freshly ground black pepper
¼ cup pumpkin seeds, toasted lightly in oven
⅓ cup all-purpose flour
2 large eggs eggs, beaten
2 cups Progresso® lemon pepper Panko crispy bread crumbs
6 (6 ounce) tilapia fillets
3 tablespoons extra-virgin olive oil
½ lemon, cut into wedges
3 small (blank)s small heads of butter lettuce, washed and dried well, torn
½ cup pomegranate seeds

Steps:

  • In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
  • Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
  • Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
  • Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

Nutrition Facts : Calories 1339.7 calories, Carbohydrate 60.1 g, Cholesterol 191.9 mg, Fat 101.9 g, Fiber 2.9 g, Protein 46.4 g, SaturatedFat 16.2 g, Sodium 1457.1 mg, Sugar 4.6 g

PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE



Pork Chops and Squash with Pumpkin Seed Vinaigrette image

There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.

Provided by Bon Appétit Test Kitchen

Categories     Pork     Quick & Easy     Low Cal     High Fiber     Dinner     Pork Chop     Squash     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 8

2 tablespoons shelled pumpkin seeds (pepitas)
3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1" wedges
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 1"-thick bone-in pork chops
1/2 small garlic clove, finely grated
3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
2 tablespoons (or more) fresh lime juice

Steps:

  • Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
  • Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
  • When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
  • Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
  • Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.

SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE



Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette image

Make and share this Seared Lemon Pepper Tilapia With Creamy Pumpkin Seed Vinaigrette recipe from Food.com.

Provided by Progresso Recipe St

Categories     Salad Dressings

Time 40m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup champagne vinegar (or other high-quality white wine vinegar)
2 teaspoons Dijon mustard
1/2 shallot, finely chopped
2 teaspoons finely chopped fresh thyme leaves
2 egg yolks, from pasteurized eggs
1 cup pumpkin seed oil or 1 cup extra virgin olive oil
1 cup extra virgin olive oil
1 tablespoon ice water, if needed
1/2 teaspoon sea salt, preferably gray salt
1/4 teaspoon freshly ground black pepper
1/4 cup pumpkin seeds, toasted lightly in oven
1/3 cup all-purpose flour
2 eggs, beaten
2 cups Progresso® lemon pepper panko crispy bread crumbs
6 tilapia fillets, 5 to 6 oz each
3 tablespoons extra virgin olive oil
1/2 lemon, cut into 6 wedges
3 small head butter lettuce, washed and dried well, torn
1/2 cup pomegranate seeds

Steps:

  • In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
  • Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
  • Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
  • Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
  • Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.

Nutrition Facts : Calories 610, Fat 50.8, SaturatedFat 8.2, Cholesterol 179.8, Sodium 306.2, Carbohydrate 9.9, Fiber 1.4, Sugar 2.3, Protein 30.8

PUMPKIN SEED VINAIGRETTE



Pumpkin Seed Vinaigrette image

Provided by Dena Kleiman

Categories     condiments

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

1 cup shelled pumpkin seeds, raw
4 tablespoons pumpkin puree, fresh or canned, without sugar
1/4 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 cup plus 2 tablespoons apple cider vinegar
1/2 cup safflower, walnut, peanut or olive oil
Salt and freshly ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
  • Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
  • Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.

Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams

NOPAL CACTUS WITH PRICKLY PEAR VINAIGRETTE AND TOASTED PUMPKIN SEEDS



Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 nopal cactus paddles, cleaned
2 tablespoons salad oil
1 small red onion, julienned
3 teaspoons pumpkinseeds, toasted
2 ounces Prickly Pear Vinaigrette, recipe follows
4 lime wedges
1/4 cup red wine vinegar
1 tablespoon raspberry vinegar
1/2 teaspoon Dijon mustard
30 raspberries
2 ounces prickly pear syrup
1/2 cup mango, diced
Salt and pepper

Steps:

  • Preheat grill.
  • Place paddles over open grill and cook until just soft. Set aside.
  • Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
  • Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
  • Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

PUMPKIN SEED OIL VINAIGRETTE



Pumpkin Seed Oil Vinaigrette image

From Wegman's, Fall 2006. This can be used over veggies or an italian blend salad. I have not tried this yet but it looks very different and tasteful.

Provided by jennifer in new jer

Categories     Vegan

Time 5m

Yield 2 serving(s)

Number Of Ingredients 2

1/4 cup apple cider vinegar
2 tablespoons pumpkin seed oil

Steps:

  • Whisk together vinegar and oil.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 6.3, Sodium 1.5, Carbohydrate 0.3, Sugar 0.1

ESCAROLE HEARTS WITH LEMON-PUMPKIN SEED VINAIGRETTE



Escarole Hearts with Lemon-Pumpkin Seed Vinaigrette image

The texture and flavor of the escarole hearts complement the pumpkin-seed-studded vinaigrette.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1/4 cup pumpkin seeds
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
2 heads of escarole, tough outer leaves trimmed
1 cup loosely packed whole leaf cilantro

Steps:

  • In a large skillet over high heat, toast the pumpkin seeds until they pop. Remove the skillet from the heat and add the olive oil. Whisk in the lemon juice. Season to taste with salt and pepper.
  • Cut the escarole on the bias, dividing each heart into 2 servings. Place a half on each of 4 salad plates and top with 1/4 cup cilantro. Drizzle with the salad dressing and serve.

PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE RECIPE | EPICURIOUS.COM



Pork Chops and Squash with Pumpkin Seed Vinaigrette Recipe | Epicurious.com image

There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.

Provided by @MakeItYours

Number Of Ingredients 8

2 tablespoons shelled pumpkin seeds (pepitas)
3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1" wedges
5 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
4 1"-thick bone-in pork chops
1/2 small garlic clove, finely grated
3 tablespoons coarsely chopped fresh cilantro plus leaves for garnish
2 tablespoons (or more) fresh lime juice

Steps:

  • Preheat oven to 425°F. Spread out pumpkin
  • seeds on a large rimmed baking sheet.
  • Toast, tossing once, until just beginning to
  • darken, about 4 minutes. Let cool. Coarsely
  • chop; set aside.
  • Toss squash with 1 tablespoon oil on a large
  • rimmed baking sheet; season with salt
  • and pepper. Roast squash, turning occasionally,
  • until golden brown and tender, 35-40 minutes.
  • When squash has been roasting for
  • minutes, heat 1 tablespoon oil in a large heavy
  • skillet over medium-high heat. Season
  • pork chops with salt and pepper and cook
  • until brown, 5-8 minutes. Turn over and
  • cook until pork is cooked through, about
  • minutes longer.
  • Whisk garlic, 3 tablespoons chopped cilantro,
  • tablespoons lime juice, reserved toasted
  • pumpkin seeds, and remaining 3 tablespoons
  • oil in a small bowl to combine. Season
  • vinaigrette with salt, pepper, and more
  • lime juice, if desired.
  • Divide squash and pork among plates;
  • spoon vinaigrette over. Top with cilantro
  • leaves.
  • Per serving: 470 calories, 28 g fat, 7 g fiber
  • Nutritional analysis provided by
  • Bon Appétit

BIBB AND BUTTERNUT SALAD WITH PUMPKIN SEEDS, CRACKLINGS AND CRANBERRY VINAIGRETTE



Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette image

Provided by Food Network

Time 1h45m

Yield 12 servings

Number Of Ingredients 21

1 large butternut squash
1/4 cup extra-virgin olive oil
1 clove garlic, peeled and chopped
2 tablespoons butter
1 cup pumpkin seeds
1 tablespoon Madras curry powder
1 tablespoon cayenne pepper
Salt and pepper
3 heads Boston Bibb lettuce
1 head frisee lettuce
1 cup olive oil
1 cup trimmed turkey skin, torn into pieces
1 cup dried cranberries
1 cup frozen cranberries
1 cup orange juice
1 cup sugar
1 cinnamon stick
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup pumpkin seed oil, plus more for drizzling
1/2 cup shaved Parmesan

Steps:

  • Preheat oven to 500 degrees F.
  • Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee.
  • Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden. Remove and drain on paper towels.
  • Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.
  • In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan.

PUMPKIN VINAIGRETTE



Pumpkin Vinaigrette image

Here's an unusual pumpkin salad dressing. I have had this on salad that I have topped with roasted pumpkin and sliced steak. I have also used this as a marinade for chicken breast.

Provided by MARIA MAC

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 7

1 garlic clove, minced
1 teaspoon honey or 1 teaspoon maple syrup
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons pumpkin puree
2 tablespoons rice vinegar
4 tablespoons extra virgin olive oil

Steps:

  • Combine all ingredients except the olive oil into a
  • small bowl. Whisk well. Add olive oil and whisk
  • until incorporated. Makes 1 cup.

Nutrition Facts : Calories 507.3, Fat 54, SaturatedFat 7.5, Sodium 1164.9, Carbohydrate 7.8, Fiber 0.2, Sugar 5.9, Protein 0.4

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