Roasted Pumpkin Salad With Orange Dressing Food

ROASTED PUMPKIN AND FETA SALAD

Roasted Pumpkin and Feta Salad image

Roasted Pumpkin and Feta Salad wit Orange Vinaigrette Dressing, a delicious vegetarian and Mediterranean diet friendly meal idea.

Categories Salad

Time 50m

Number Of Ingredients 5

Ingredients

Orange Vinaigrette dressing- recipe in post.
Roasted pumpkin or squash- see post.
Arugula - 3 cups.
Almonds- ¼ cup.
Roasted. Feta Cheese- ½ cup crumbled.

Steps:

Prepare the dressing as indicated above. Refrigerate the dressing while you prepare the rest of the ingredients.
Roast the pumpkin as indicated above.
Prepare the arugula by allowing it to dry if it is wet from rinsing. Tear any larger leaves to bite sized if needed. Place the arugula in a large bowl.
Once the roasted pumpkin has cooled, you can add it to the large bowl with the arugula. Then toss with one to two tablespoon of the dressing or as needed.
Top with the remaining ingredients and serve.

ROASTED PUMPKIN SALAD

Roasted Pumpkin Salad image

Provided by Elaine Louie

Categories dinner, lunch, salads and dressings, side dish

Time 1h

Yield 2 large or 4 small servings

Number Of Ingredients 18

Ingredients

For the pumpkin:
12 ounces pumpkin, butternut or other winter squash, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chopped fresh thyme
1 garlic clove, finely minced
2 tablespoons extra-virgin olive oil
For the cheese crackers:
Vegetable oil or nonstick spray
8 tablespoons grated Parmesan cheese, or Argentino Reggianito
For the dressing:
1 cup (lightly packed) roughly chopped fresh basil leaves
1 garlic clove, peeled
1/4 cup grated Parmesan cheese or Argentino Reggianito
1/4 cup extra-virgin olive oil
2 tablespoons white balsamic vinegar or apple cider vinegar
For assembly:
3 cups watercress (large stems removed).

Steps:

For the pumpkin: Preheat the oven to 375 degrees. On a baking sheet, toss the pumpkin with salt, sugar, thyme, garlic, and olive oil. Roast until tender and lightly browned, 15 to 25 minutes. Remove from heat and set aside; do not turn off oven.
For the cheese crackers: While the pumpkin is roasting, prepare the cheese crackers. On a non-stick or lightly oiled cookie sheet, divide the grated Parmesan or Argentino Reggianito cheeses into four equal mounds placed about 3 inches apart. Bake until cheese has melted, turned lightly golden, and set into a cracker; watch carefully to prevent burning. Remove from oven, and using a spatula, gently loosen crackers from the cookie sheet, and set aside on a plate. Let the crackers cool and become crisp.
For the dressing: In a blender, combine basil, garlic, Parmesan or Argentino Reggianito, and olive oil. Process until smooth. Transfer to a small bowl, and add vinegar, mixing well. Set aside.
For assembly: In a large bowl, combine watercress and dressing, and toss until all the leaves are coated. Place equal portions on two or four plates. Top with roasted pumpkin, and garnish with cheese crackers.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 44 grams, Carbohydrate 24 grams, Fat 64 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 18 grams, Sodium 1008 milligrams, Sugar 9 grams, TransFat 0 grams

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