Sweet And Crumby

Baking, a Love Story

A Maple Roasted Pumpkin Salad Coercion

32 Comments

Hello Fall,

Nice of you to stop by for maybe a minute or so. Was I not welcoming enough? Did my three batches of pumpkin cookies, one batch of pumpkin muffins and my huge pot of sweet potato soup not convince you to stay?!

Well, too darn bad! Because I am going to push onward and continue to whip up Fall dishes like this earthy maple glazed pumpkin salad despite your stealthy escape. I am going to win you over…I am sure of it. As sure as I am of loving chocolate and hating Mondays, I am positive that I can get you to plant yourself for at least a couple of months…illusiveness aside.

Readers, I see you have caught me in a bit of a tiff with Fall.  I live in very sunny and HOT southern California. It was 90 degrees yesterday. It was sweltering, excessively dry, and I was TRYING to decorate my house for Halloween and TRYING to cook up a storm of Fall dishes for my mother’s birthday dinner.

I am so irked by the hot weather because I look forward to Fall like some might look forward to their birthday or Christmas. I am a Fall obsessed freak . There is no better season in the world. If you think differently, just challenge me to a duel or a debate or something.

I will win. I am ready and waiting for you.

Fall inspires big pots of soup, mounds of pumpkin anything and everything, AND it has Halloween smack dab in the middle of it…my favorite holiday.

This salad is my newest tactic to coerce Fall into staying put for awhile.  I roasted a freshly cut pumpkin and a butternut squash basted with a little maple syrup, and then cubed it and sprinkled it over Mesclun and other fancy greens.  The salad also got topped with crumbled aged blue cheese, toasted pepitas (hulled pumpkin seeds) and fresh, thin slices of red onion with an emulsified dressing of balsamic, olive oil and Dijon.

The richness of the roasted pumpkin along side the nice bite from the Balsamic with the crumbled blue just to give it an edge should be a grand convincing plea.

Don’t you think this pumpkin salad would convince anyone to stay for awhile? I should certainly say so, and if you are having guests for a Fall inspired supper, I urge you to make this salad. Even though it is a simple side dish, it just may steal the show and will most assuredly win over even the most illusive of guests.

Maple Roasted Pumpkin Salad
Inspired by Real Simple Magazine but changed up by me.
1  1/2 lbs roasted pumpkin or butternut squash (I used a 1/2 lb. of each and the combo was nice)
2 T. real maple syrup
6 c. mixed greens
1/2 of a red onion, thinly sliced
1 c. of blue cheese, crumbled
1/2 c. of toasted pepitas (hulled pumpkin seeds)

Dressing:
Adapted from Real Simple Magazine October 2011 Edition
1/2 c. good quality olive oil
2 T. Balsamic vinegar
1 T. Dijon mustard
1 t. honey
salt and pepper to taste

For Roasting the pumpkin and or butternut squash: Preheat your oven to 350 degrees Fahrenheit.  Place a parchment sheet on top of a cookie sheet. Using a cooking pumpkin (sugar pumpkin), cut off the top and bottom portion of the pumpkin, about two inches on both sides to remove stem and base.  Cut the pumpkin into four large wedges and scoop out the seeds and stringy pulp with a large spoon.  For the Butternut Squash, simply cut off the top and bottom and then in half and scoop out the pulp. Use your muscles folks, getting the stringy pulp out ain’t easy. Brush with real maple syrup and season with salt and pepper.

Place the pumpkin/squash wedges flesh side down, rind up onto the prepared cookie sheet and cover tightly with aluminum foil. Roast for about 45 minutes – 1 hour.  Check now and then by piercing the flesh with a fork. It should be just a bit tender.

Cool the pumpkin and remove the rind and the chop into 1/2 inch cubes.  Toast your pepitas in a small pan for just 1-2 minutes on medium heat, tossing them with a wooden spoon now and then.  Keep an eye on them, they burn easily.

Wash and dry your greens.  Top the greens with pumpkin, crumbled blue cheese, sliced red onion and cooled pepitas.

For the dressing: Whisk together the olive oil, vinegar, dijon and honey. Season with salt and pepper.

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32 thoughts on “A Maple Roasted Pumpkin Salad Coercion

  1. This salad looks so delicious. I bet it would be even better if you made it for me. Can I come for lunch today? We can play real-life scrabble.

  2. Geni, you are too funny! But I’m right there with you as the heat in Florida is killing my fall mood! But I put out all my fall decorations and am heating up the kitchen with fall baking and cooking regardless of the weather!! This is absolutely perfect tho for us hot weathered Fall folks as it’s a salad (cooling) with the roasted pumpkin! I love it!! I’m crazy for gorgonzola so this is everything I crave!!

  3. I have no problem at all with all the pumpkin recipes! I love them! The salad looks fabulous.

  4. Ooh, I’d love to join you both for Scrabble!! I can bring Brady over and he and Sadie can meet nose to nose! Oh well, it was a thought. Too long of a commute from AZ.
    Geni, have you seen the Scrabble – Cooking Edition? I’m dying to try it! Maybe Santa will bring it for Christmas.
    Love the Fall salad. Looks delish!

  5. I always remember it being hot in September and October when we lived in San Diego. Well, hot for there. Great recipe. It’s cooled down here, but we’ll be back in the 80s later in the week.

  6. First off let me just say how jealous I am of your 90 degree weather lol. It was 48 last night. Not cool what so ever lol. But this Maple Roasted Pumpkin Salad sounds very interesting. Never thought of pumpkin in a salad.

  7. The colors of the salad would certainly impress any guests! It’s so beautiful – and so very, very fall. I hope it arrives for you soon, but I appreciate the warmth you’re sending our way. I’m much prefer the low to mid-70’s to the 50’s and 60’s we had most of September. 😉

  8. Looks so professional
    I don’t often make savory but I definitely want to give this a shot!

  9. oh that pumpkin looks PEFECT mixed in!

  10. I love the idea of pumpkin in a salad — so much healthier than the way I got my pumpkin fix for dessert tonight 🙂

  11. I thought that thanksgiving would be your favorite fall holiday. I like halloween because i can trade in my candy for a new cookbook! (woot!)

  12. This salad looks AMAZING! I’m sorry that fall isn’t hanging around….if this dish doesn’t convince it to come back ~ nothing will!

  13. I wish I could share some of our Fall weather with you, do love your Fall cooking. The salad looks delicious, I think this will do it. 🙂

  14. Love how the squash is substituting in for tomatoes!

  15. Sadly I am not with you on the fall thing – I am a summer baby through and through – I would put up with the years of HOT winters living in Mauritius over our cold summers here at home! I am not a happy camper in winter. I do love fall dishes though and your pumpkin salad looks heavenly.
    have a happy day and hope it cools a little for you soon.
    🙂 Mandy

  16. Maple roasted pumpkin?! I’ll just have some of that, please! Yum! The rest of the salad looks delicious, too, but I could stuff my face with the pumpkin alone. Finally, it’s a little cooler here today! 🙂

  17. This salad sounds delicious. Ive never roasted pumpkin, OR had it on a salad before – that kind of thing is way too clever for me to come up with. 🙂

  18. MAPLE – roasted?!? Really? I love this idea so much, Geni! And I so don’t feel sorry for you right now. We’re in the 50’s for a high – and it’s gray. Gray, gray, gray. I’m not bitter about it, as you can tell. 😉 Oh, and my bday is in February – and I will agree to mailed goodies ONLY if you tell me when your special day is and I can send you a little something, too. 🙂

  19. Argh, I’m right there with ya on the weather, considering I only live a little ways away from you! I’m charging on with fall recipes as well. I’m already in the mood so it’s just gonna happen. This salad looks fabulous. xx

  20. Geni, in spite of living in Southern California, luckily we are not that HOT by the beach…but hear all the time about the heat 😉
    The roasted pumpkin salad looks fabulous, not only add color to the salad, add lots of flavors.
    Enjoy your day and it seems that is not only getting cooler also wet 🙂

  21. oh how i love fall too! my one beef with this beautiful season? it brings winter. guh. i love sweater weather, and i love soup weather, and i’m excited to try maple roasted pumpkin… mmmmmmm.

  22. WOW! Another recipe with pumpkin! What a nice salad… I should make this, I want to taste… Thank you dear Geni, with my love, nia

  23. I love roasting pumpkins and any vegetable possible, it just bring out that real good flavour.

  24. I’m so ready for fall and it looks as if it will finally cool off here in Utah tomorrow.

    Beautiful looking salad…I think I have a squash in the kitchen that’s dying to be prepared like this. 🙂

  25. You and I are on the same page with respect to fall…although here in the northeast we’re getting it full force (including fall colds…ugh). You’re more than welcome to come visit me so long as you promise this salad will be making the trip as well! Yum.

  26. This looks amazing! I’m not sure the others in my house would agree, but I need to try the roasted pumpkin in a salad soon!

  27. I really, really, really, want this. Right. Now.

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