Pumpkin Seed Vinaigrette Recipes

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BIBB AND BUTTERNUT SALAD WITH PUMPKIN SEEDS, CRACKLINGS AND CRANBERRY VINAIGRETTE

Provided by Food Network

Time 1h45m

Yield 12 servings

Number Of Ingredients 21



Bibb and Butternut Salad with Pumpkin Seeds, Cracklings and Cranberry Vinaigrette image

Steps:

  • Preheat oven to 500 degrees F.
  • Peel and seed squash. Slice and toss with extra-virgin olive oil and chopped garlic. Roast for 8 to 10 minutes and remove from heat and cool. Melt butter in a large skillet and then toast the pumpkin seeds in the pan. Season with curry, cayenne and salt. Pick and wash the leaves of the Bibb lettuce and frisee.
  • Heat olive oil in a Dutch oven over medium-high heat until it reaches 350 degrees F. Carefully drop turkey skin into oil and deep-fry until crisp and golden. Remove and drain on paper towels.
  • Combine both cranberries, orange juice, sugar and cinnamon stick in a saucepan and bring to a boil. Simmer the cranberries for 1 hour or until the juice has thickened to a nape. Remove 2 cups of the finished cranberry sauce and whisk in the vinegar, the shallots and the pumpkin seed oil.
  • In a large bowl, toss the lettuces, squash, seeds, and cracklings with the vinaigrette. Garnish the plate with pumpkin seed oil and Parmesan.

1 large butternut squash
1/4 cup extra-virgin olive oil
1 clove garlic, peeled and chopped
2 tablespoons butter
1 cup pumpkin seeds
1 tablespoon Madras curry powder
1 tablespoon cayenne pepper
Salt and pepper
3 heads Boston Bibb lettuce
1 head frisee lettuce
1 cup olive oil
1 cup trimmed turkey skin, torn into pieces
1 cup dried cranberries
1 cup frozen cranberries
1 cup orange juice
1 cup sugar
1 cinnamon stick
1/4 cup sherry vinegar
1 shallot, finely diced
1/4 cup pumpkin seed oil, plus more for drizzling
1/2 cup shaved Parmesan

PUMPKIN VINAIGRETTE

Here's an unusual pumpkin salad dressing. I have had this on salad that I have topped with roasted pumpkin and sliced steak. I have also used this as a marinade for chicken breast.

Provided by MARIA MAC

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 7



Pumpkin Vinaigrette image

Steps:

  • Combine all ingredients except the olive oil into a
  • small bowl. Whisk well. Add olive oil and whisk
  • until incorporated. Makes 1 cup.

Nutrition Facts : Calories 507.3, Fat 54, SaturatedFat 7.5, Sodium 1164.9, Carbohydrate 7.8, Fiber 0.2, Sugar 5.9, Protein 0.4

1 garlic clove, minced
1 teaspoon honey or 1 teaspoon maple syrup
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons pumpkin puree
2 tablespoons rice vinegar
4 tablespoons extra virgin olive oil

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

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

MIXED GREENS WITH PUMPKIN VINAIGRETTE

This salad gets a boost from a finely ground pumpkin seeds in the dressing.

Provided by Martha Stewart

Categories     Salad Recipes

Number Of Ingredients 7



Mixed Greens with Pumpkin Vinaigrette image

Steps:

  • Heat a grill or grill pan until very hot. Brush 1 tablespoon olive oil on onion rounds; season with salt and pepper. Place on grill; cook until lightly charred and soft, about 6 minutes. Transfer to a plate; set aside.
  • Heat 1 tablespoon olive oil in medium skillet over medium-low heat. Add the pumpkin seeds and cook, stirring occasionally, until golden, about 18 minutes, being careful that the seeds don't jump from the skillet as they pop. Set skillet aside to cool.
  • Place half of the cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tablespoons olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside.
  • When ready to serve, combine both lettuces and the grilled onion in a large bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine.

1/2 cup extra-virgin olive oil
1 large red onion, peeled and sliced into 1/4-inch rounds
Salt and freshly ground pepper
1 cup pumpkin seeds
1/4 cup freshly squeezed lemon juice, (2 lemons)
1 head red oakleaf lettuce, torn into pieces
1 head green oakleaf lettuce, torn into pieces

PUMPKIN SEED OIL VINAIGRETTE

From Wegman's, Fall 2006. This can be used over veggies or an italian blend salad. I have not tried this yet but it looks very different and tasteful.

Provided by jennifer in new jer

Categories     Vegan

Time 5m

Yield 2 serving(s)

Number Of Ingredients 2



Pumpkin Seed Oil Vinaigrette image

Steps:

  • Whisk together vinegar and oil.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 6.3, Sodium 1.5, Carbohydrate 0.3, Sugar 0.1

1/4 cup apple cider vinegar
2 tablespoons pumpkin seed oil

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