Pumpkin Seed Oil Vinaigrette Recipes

PUMPKIN SEED VINAIGRETTE

Provided by Dena Kleiman

Categories condiments

Time 20m

Yield 3/4 cup

Number Of Ingredients 7

Pumpkin Seed Vinaigrette image

Steps:

Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.

Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 cup shelled pumpkin seeds, raw
4 tablespoons pumpkin puree, fresh or canned, without sugar
1/4 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 cup plus 2 tablespoons apple cider vinegar
1/2 cup safflower, walnut, peanut or olive oil
Salt and freshly ground black pepper to taste

PUMPKIN SEED OIL DRESSING

The use of pumpkin seed oil gives this salad dressing a unique nutty flavour. A mild honey (e.g. glover honey) in addition with the aceto balsamico will give the dressing a fruity sweetness. Dijon mustard will top it off with slight pepperiness. This dressing works fine with any kind of lettuce.

Provided by Thorsten

Categories Salad Dressings

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 6

Pumpkin Seed Oil Dressing image

Steps:

Put all ingredients in a small bowl.
Whisk together with a fork or small whisker until emulgated.
Dressing is enough for about 16-20 cups lettuce. Use some toasted pumpkin seeds for topping.
NOTE: Instead of pumpkin seed oil you can try other specialty oils like toasted sesame seed oil or walnut oil. But you should start then with less than 1 teaspoon to evaluate the flavour.

Nutrition Facts : Calories 55.9, Fat 5.7, SaturatedFat 0.8, Sodium 40, Carbohydrate 1.5, Sugar 1.5, Protein 0.1

Ingredients

2 1/2 tablespoons olive oil
1 tablespoon aceto balsamico, preferrably blanco
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1 teaspoon pumpkin seed oil
1 pinch salt

SEARED LEMON PEPPER TILAPIA WITH CREAMY PUMPKIN SEED VINAIGRETTE SALAD TOPPED WITH POMEGRANATE SEEDS

Lemon pepper tilapia fillets are served with a crisp butter lettuce salad tossed with bright pomegranate seeds in homemade pumpkin seed vinaigrette.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso®

Time 40m

Yield 6

Number Of Ingredients 19

Seared Lemon Pepper Tilapia with Creamy Pumpkin Seed Vinaigrette Salad topped with Pomegranate Seeds image

Steps:

In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia.
Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess.
Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness.
Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.

Nutrition Facts : Calories 1339.7 calories, Carbohydrate 60.1 g, Cholesterol 191.9 mg, Fat 101.9 g, Fiber 2.9 g, Protein 46.4 g, SaturatedFat 16.2 g, Sodium 1457.1 mg, Sugar 4.6 g

Ingredients

¼ cup champagne vinegar (or other high-quality white wine vinegar)
2 teaspoons Dijon mustard
½ shallot, finely chopped
2 teaspoons finely chopped fresh thyme leaves
2 each egg yolks, from pasteurized eggs
1 cup pumpkin seed oil or extra-virgin olive oil
1 cup extra-virgin olive oil
1 tablespoon ice water, if needed
½ teaspoon sea salt, preferably gray salt
¼ teaspoon freshly ground black pepper
¼ cup pumpkin seeds, toasted lightly in oven
⅓ cup all-purpose flour
2 large eggs eggs, beaten
2 cups Progresso® lemon pepper Panko crispy bread crumbs
6 (6 ounce) tilapia fillets
3 tablespoons extra-virgin olive oil
½ lemon, cut into wedges
3 small (blank)s small heads of butter lettuce, washed and dried well, torn
½ cup pomegranate seeds