Eat veggies
Harvest Salad with Grilled Pumpkin Dressing & Toasted Hazelnuts
While Jack o’ Lanterns and pie crust seem to be where most pumpkins end up; grilling this sweet and savoury squash results in a dressing you will want to have at the ready all year long. Sub in a butternut squash if trick-or-treating season is over.
Updated
Ingredients
Grilled Pumpkin Dressing
- 1 small sugar or pie pumpkin, washed, cut in half, cored, and seeded*
- 1 granny smith apple, peeled, cored and sliced in half*
- 1/2 cup + 2 Tbsp canola oil, divided (155 mL)
- 1 Tbsp minced shallots (15 mL)
- 2 Tbsp honey (30 mL)
- 1 Tbsp Dijon mustard (15 mL)
- 1 Tbsp apple cider vinegar (15 mL)
- 1 Tbsp chopped fresh parsley (15 mL)
- 1 tsp fresh chopped sage (5 mL)
- *can substitute for canned pumpkin purée and unsweetened apple sauce
Salad
- 4 cups baby spinach (1 L)
- 2 red apples, cored and julienned
- 1 cup grated carrots (250 mL)
- 1/2 cup toasted hazelnuts, coarsely chopped (125 mL)
- 4 oz goat cheese, crumbled (120 g)
Directions
Grilled Pumpkin Dressing
- Preheat a gas grill over medium-low heat. Lightly brush sides of pumpkin and apple with 2 Tbsp (30 mL) canola oil, and place on grill. Cook apple for about 2-3 minutes a side, and pumpkin for 5-10 minutes a side, turning occasionally, until dark grill marks appear, or tender. Remove from grill and let cool.
- Scoop out the roasted pumpkin filling into a food processor and process until smooth; reserve enough to make 1/2 cup (125 mL) purée saving the remainder for another use.
- Place apple in food processor and process until smooth; reserve enough to make 1/4 cup (60 mL) saving the remainder for another use.
- Heat 1 tsp (5 mL) canola oil in a pan set over medium-low heat; add shallots and cook, stirring occasionally, until soft. Remove from heat and let cool.
- Combine puréed pumpkin, apple, shallots, remaining canola oil and other ingredients in a food processor and process until smooth.
Salad
- Combine all ingredients in a large bowl and toss to combine. Divide equally among 4 plates and drizzle with dressing. Serve immediately.
Nutritional Analysis
| Calories | 385 |
|---|---|
| Total Fat | 28.1 g |
| Saturated Fat | 5.9 g |
| Cholesterol | 14 mg |
| Sodium | 205 mg |
| Carbohydrates | 23.1 g |
| Fiber | 5.6 g |
| Sugar | 14.5 g |
| Protein | 9.7 g |
| Potassium | 543 mg |
