This is the last recipe from our Farm to Table. I think. Probably, could be wrong. I know pumpkins aren’t in season any more and I’m sorry 🙁 But here it is anyway. Save it for next year!
I knew we were growing pumpkins and for the Farm to Table dinner I wanted to make something with them that was a little unconventional. I made pumpkin carrot soup and then also found this great recipe for Warm Roast Pumpkin Salad. I personally have never heard of warm roasted pumpkin on top of anything so I was excited to try this. Plus the three flavors of lime, ginger and coconut oil sounded yummy on their own, I figured with pumpkin they would be even better!
I was right!
Time: 30 minutes
Yield: A Lot! at least 10 small servings. 5-6 Large.
Ingredients:
4 Cups of Pumpkin cubed ,or a small pumpkin
1 tablespoon coconut oil
1 tablespoon grated ginger
1 lime – zest and juice
4 Cups or more mixed salad greens
1 small red onion – chopped or finely shredded
1 ½ cups cashews unsalted and toasted
Instructions
Set the oven to 350 degrees
Combine the oi, ginger and lime zest and mix
Heat a large skillet, once hot swirl the cashews around in it toasting them evenly, no oil needed.
Pour evenly over the cubed pumpkin and gently mix so that everything is coated evenly.
Bake in the oven for 20- 25 minutes stirring once until the pumpkin is cooked through, you can test this by poking them with a fork, if they’re tender then they are done.
Remove from the oven and sit to cool for 5-10 minutes
Wash and toss the salad in the lime juice.
Serve the warm pumpkin on top of the salad, top with chopped onion and cashews.
Make sure that any juices and bits from the baking pan are added to the top of the salad.
Share Now!
