BIBB AND BUTTERNUT SALAD WITH PUMPKIN SEEDS, CRACKLINGS AND CRANBERRY VINAIGRETTE
Provided by Food Network
Time 1h45m
Yield 12 servings
Number Of Ingredients 21
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.
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
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
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
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
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
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.
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
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
More about "pumpkin seed vinaigrette recipes"
PUMPKIN VINAIGRETTE DRESSING — AUDRA'S APPETITE
From audrasappetite.com
Servings 1Estimated Reading Time 3 minsCategory Salad Dressing, Vinaigrette, CondimentTotal Time 10 mins
FALL HARVEST SALAD WITH PUMPKIN VINAIGRETTE
From onceuponapumpkinrd.com
CRISPY CHICKPEA GRAIN BOWL WITH LEMON VINAIGRETTE
From eatingwell.com
PENNY’S PUMPKIN SEED VINAIGRETTE — HOLLY HILL
From hollyhillandco.com
PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE
From bonappetit.com
3.5/5 (23)Estimated Reading Time 1 minServings 4Total Time 50 mins
- Preheat oven to 425°. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
- Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
- When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
- Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
TOASTED PUMPKIN SEED VINAIGRETTE - LIFE CURRENTS
From lifecurrentsblog.com
5/5 (1)Total Time 5 minsCategory Salad, SauceCalories 192 per serving
- Preheat oven to 325° F. Spread pumpkin seeds out flat on a baking sheet, and bake until fragrant and lightly toasted, 3 to 5 minutes. Allow toasted pumpkin seeds to cool.
- In a small jar or mixing bowl, add all ingredients and whisk vigorously with a small whisk or a fork until the dressing is emulsified (or well combined).
PUMPKIN SEED OIL VINAIGRETTE RECIPE | WEGMANS
From shop.wegmans.com
STRAWBERRY ARUGULA SALAD RECIPE - TASTING TABLE
From tastingtable.com
PUMPKIN VINAIGRETTE - COOKING CARNIVAL
From cookingcarnival.com
EASY SALAD RECIPES TO HELP YOU CLEAN OUT THE FRIDGE - WOMEN'S …
From womenshealthmag.com
SIKIL PAKO (TOASTED PUMPKIN SEED DIP) RECIPE BY ALEX STUPAK
From foodandwine.com
PUMPKIN SEED OIL VINAIGRETTE - BOSSKITCHEN.COM
From bosskitchen.com
BEST ROASTED PUMPKIN & POMEGRANATE SALAD RECIPE - PREVENTION
From prevention.com
SEASONAL SALAD WITH WARM PUMPKIN WEDGES AND HONEY VINAIGRETTE
From pbsnc.org
PUMPKIN SEED DRESSING - THROUGH THE FIBRO FOG
From throughthefibrofog.com
MEXICAN SALAD - HOUSE OF YUMM
From houseofyumm.com
SALAD WITH PUMPKIN VINAIGRETTE RECIPE — EAT THIS NOT THAT
From eatthis.com
ROSEMARY-BROWN SUGAR PUMPKIN SEEDS RECIPE - FOOD & WINE
From foodandwine.com
ROASTED PUMPKIN SALAD WITH HOMEMADE HONEY VINAIGRETTE …
From foodwinesunshine.com
CARROT MOLE WITH TOASTED PUMPKIN SEED VINAIGRETTE RECIPE
From foodrepublic.com
You'll also love