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Roasted Pumpkin Salad

Featured in the Honolulu Star-Advertiser on November 27, 2011.

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Ingredients:

Roasted Pumpkin Salad

  • 1 small pumpkin (kabocha or acorn squash can also be used), seeded and cut into ½ inch cubes (about 3 cups)
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • pepper to taste
  • 12 shallots or 2 small red onions, peeled and cut into ½ inch cubes
  • 4 cups mixed green
  • 1/2 cup Honey-Balsamic Salad Dressing
  • 1/4 cup feta cheese
  • 1/4 cup pine nuts, toasted

Directions:

  1. Preheat electric oven to 375°F.
  2. On a baking sheet toss the pumpkin with 2 tablespoons olive oil and 1 ½ teaspoons salt.
  3. At the same time on a separate baking sheet, toss the onions with 1 tablespoon olive oil and sprinkle with ½ teaspoon salt.
  4. Roast both for about 40-45 minutes, tossing vegetables once half way.
  5. Set aside to cool for 10 minutes.
  6. Mix greens with dressing in a large mixing bowl.
  7. Place greens on a serving platter and top with pumpkin and onion.
  8. Sprinkle top with cheese and nuts.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
280 calories, 24 g fat, 4 g saturated fat, 5 mg cholesterol, 750 mg sodium, 15 g carbohydrate, 2 g fiber, 5 g sugar, 4 g protein

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