Winter Pumpkin Salad

by Laurel on December 28, 2011

Happy holidays everyone! I’ve been taking a much needed break from work and dancing, but I’m getting back into the swing of things this week. I’m off to finish unpacking from my Florida trip, but I wanted to post a quick healthy dinner idea for those of you who are trying to get back to a healthier state of mind after indulging over the holidays. Granted, New Year’s Eve is still this weekend, but why not start now?

A few weeks back I made this simple pumpkin salad with warm onions and mushrooms. Toasted pine nuts and fresh romaine lettuce give it a healthy crunch, and the honey vinaigrette makes it a little sweet. Pumpkin is not for everyone, so you can always swap it out with another winter squash such as butternut or acorn squash.

Winter Pumpkin Salad
(serves 2-4)

Winter pumpkin salad

For the salad:
1 head romaine lettuce
1 small pumpkin
1 yellow onion
1 cup baby portobello mushrooms
1/2 cup toasted pine nuts
2 tbsp. olive oil

For the dressing:
1/2 cup balsamic vinegar
1/4 cup honey
1/4 cup olive oil
1 tsp. dried mustard
Salt & pepper to taste

Cut the pumpkin into big bite-sized pieces, removing the skin and inner seeds and strings. Spread out on a sheet pan and sprinkle with a little salt, pepper, and 1 tablespoon of olive oil. Roast on a sheet pan in the oven at 450 degrees for about 30 minutes until tender. Meanwhile, chop up the onion and mushrooms into a small dice and sauté in a pan with the other tablespoon of olive oil for about 10 minutes over medium heat, stirring frequently.

Chop up the romaine lettuce leaves and spread out on a big plate or platter. Spread out the mushrooms and onions on top. When the pumpkin is done roasting, place the pieces on top of the salad and sprinkle pine nuts on top.

Mix up the dressing by placing all the ingredients in a bowl and whisking fast until it comes together. You may want to warm the honey first to make it easier to mix. Pour a little dressing on top of the salad, reserving leftovers for anyone who wants more. Serve warm.

Tip: If you like this recipe, try my other warm winter-friendly salad, Butternut Squash & Pecan Salad.

Winter pumpkin salad

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