Best Roasted Pumpkin Fennel Salad With Goat Cheese Maple Recipes
ROASTED PUMPKIN SALAD WITH ORANGE DRESSING
Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. -Sasha King, Westlake Village, California
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.
Nutrition Facts : Calories 195 calories, Fat 10g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 157mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE
I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
- Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
- Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.
Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g
ROASTED PUMPKIN & FENNEL SALAD WITH GOAT CHEESE & MAPLE
This is a fantasatic salad - So delicious!! I just love it, it makes a full meal when served with grilled boneless, skinless chicken!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- VINAIGRETTE:.
- Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth,
- SALAD:.
- Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes.
- Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use.
- Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven.
- Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds.
- TOASTED PUMPKIN SEEDS:.
- Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight.
- Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally.
- Let cool, then eat like a sunflower seed, or whole.
- VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.
Nutrition Facts : Calories 991.4, Fat 84.2, SaturatedFat 16.7, Cholesterol 22.4, Sodium 346.1, Carbohydrate 51.4, Fiber 2, Sugar 37.8, Protein 11.5
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