Honey Pumpkin Salad with Sage Croutons
This unusual salad is a wonderful starter to the meal. Toasted bread slices are rubbed with sage and pumpkinseed oil, then topped with vinegary apples, honey-roasted pumpkin salad and finely chopped persimmons.
1 sugar pumpkin or butternut squash (1 1/2 pounds), peeled, seeded and cut into 1-inch dice
1/4 cup honey
2 Tbs unsalted butter, melted
Eight 1/2 inch-thick slices of country bread
Roasted pumpkin seed oil, for brushing
5 sage leaves
1/4 cup pumpkin seeds
1 Granny Smith apple, halved, cored and thinly sliced
2 Tbs apple cider vinegar
1 Fuyu persimmon, peeled and finely chopped (optional)
- Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool.
- Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant.
- In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper.
- Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
Calories From Fat 62.00
% Daily Value
Total Fat 7.00g 10%
Cholesterol 8.00mg 2%
Sodium 141.00mg 5%
Carbohydrates 36.00g 12%
Dietary Fiber 4.00g 16%
Protein 4.00g 8%
Source: Food & Wine Magazine