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Honey Pumpkin Salad with Sage Croutons
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1
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sugar pumpkin or butternut squash (1 1/2 pounds), peeled, seeded and cut into 1-inch dice
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1/4
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cup
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honey
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2
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Tbs
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unsalted butter, melted
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8
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1/2 inch-thick slices of country bread
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Roasted pumpkin seed oil, for brushing
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5
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sage leaves
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1/4
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cup
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pumpkin seeds
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1
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Granny Smith apple, halved, cored and thinly sliced
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2
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Tbs
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apple cider vinegar
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1
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Fuyu persimmon, peeled and finely chopped (optional)
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1
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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.
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2
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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.
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3
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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.
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To Serve
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1
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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.
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Servings: 8
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Nutrition Facts
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Serving size: 1/8 of a recipe.
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.
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Amount Per Serving
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Calories
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215
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Calories From Fat (28%)
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60,74
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% Daily Value
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Total Fat 7g
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11%
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Cholesterol 8mg
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3%
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Sodium 141mg
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6%
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Total Carbohydrates 36g
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12%
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Fiber 4g
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16%
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Protein 4g
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8%
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