Roasted Pumpkin Kabob Salad
This fall side salad could also be a main dish at lunch. Serve with hearty whole grain bread for a more filling meal.
Prep Time:
45 mins
Total Time:
1 hr 40 mins
Servings:
Makes 6 servings
Ingredients
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1 pie pumpkin (about 2 lb.) or 2 lb. butternut or acorn squash
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1/4 cup extra virgin olive oil or salad oil
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2 cloves garlic, minced
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2 tsp. snipped fresh sage or flat-leaf parsley
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2 tsp. finely shredded lemon peel
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1 tsp. kosher salt or 1/2 tsp. salt
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1/4 tsp. ground black pepper
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1/3 cup extra virgin olive oil or salad oil
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1/4 cup lemon juice
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1/4 tsp. dry mustard
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1/4 tsp. ground black pepper
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4 oz. semi-soft goat cheese (chevre) or 6 small fresh mozzarella balls (bocconcini)*
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2 Tbsp. chopped toasted pumpkin seeds, purchased pumpkin seeds, toasted walnuts or pecans
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1 Tbsp. snipped fresh sage
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6 cups mesclun or arugula
Directions
1.
Preheat oven to 325 degrees degrees F . Halve pumpkin or squash; scoop out and discard fibrous strings and seeds. Peel with a vegetable peeler or sharp paring knife. Cut into 1-1/2- to 2-inch chunks. Thread onto six 8- to 10-inch wooden skewers. Place in a foil-lined shallow baking pan.
2.
Combine the 1/4 cup oil, garlic, the 2 teaspoons sage, lemon peel, salt, and 1/4 teaspoon pepper. Brush half the oil mixture over kabobs. Roast, uncovered, for 40 minutes. Raise oven temperature to 450 degrees F. Brush kabobs with remaining oil mixture. Roast for 15 minutes more or until tender.
3.
Meanwhile, in a screw-top jar combine the 1/3 cup oil, lemon juice, mustard, and 1/4 teaspoon pepper. Cover and shake well; set aside. Shape goat cheese into 6 balls; roll in pumpkin seeds or nuts and/or the 1 tablespoon sage.
4.
Just before serving, place mesclun, kabobs, and prepared cheese balls in a serving bowl. Drizzle with dressing. Makes 6 servings
Nutrition information
Calories 289, Total Fat 27 g, Saturated Fat 6 g, Monounsaturated Fat 17 g, Polyunsaturated Fat 3 g, Cholesterol 9 mg, Sodium 399 mg, Carbohydrate 10 g, Total Sugar 2 g, Fiber 1 g, Protein 6 g. Daily Values: Vitamin C 28%, Calcium 9%, Iron 11%.
Percent Daily Values are based on a 2,000 calorie diet
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