Harvest Salad with Grilled Pumpkin Dressing & Toasted Hazelnuts

• 

  Grilled Pumpkin Dressing:

  1 small sugar or pie pumpkin, washed, cut in half, cored, and seeded (1)*

  1 granny smith apple, peeled, cored and sliced in half (1)*

  1/2 cup + 2 Tbsp canola oil, divided (155 mL)

  1 Tbsp minced shallots (15 mL)

  2 Tbsp honey (30 mL)

  1 Tbsp Dijon mustard (15 mL)

  1 Tbsp apple cider vinegar (15 mL)

  1 Tbsp chopped fresh parsley (15 mL)

  1 tsp fresh chopped sage (5 mL)

  *can substitute for canned pumpkin purée and unsweetened apple sauce

  Salad:

  4 cups baby spinach (1 L)

  2 red apples, cored and julienned (2)

  1 cup grated carrots (250 mL)

  1/2 cup toasted hazelnuts, coarsley chopped (125 mL)

  4 oz goat cheese, crumbled (120 g)

• 

  Grilled Pumpkin Dressing:

  1. Preheat a gas grill over medium-low heat. Lightly brush sides of pumpkin and apple with 2 Tbsp (30 mL) canola oil, and place on grill. Cook apple for about 2-3 minutes a side, and pumpkin for 5-10 minutes a side, turning occasionally, until dark grill marks appear, or tender. Remove from grill and let cool.
  2. Scoop out the roasted pumpkin filling into a food processor and process until smooth; reserve enough to make 1/2 cup (125 mL) puree saving the remainder for another use.
  3. Place apple in food processor and process until smooth; reserve enough to make 1/4 cup (60 mL) saving the remainder for another use.
  4. Heat 1 tsp (5 mL) canola oil in a pan set over medium-low heat; add shallots and cook, stirring occasionally, until soft. Remove from heat and let cool.
  5. Combine puréed pumpkin, apple, shallots, remaining canola oil and other ingredients in a food processor and process until smooth.

  Salad:

  1. Combine all ingredients in a large bowl and toss to combine. Divide equally among 4 plates and drizzle with dressing. Serve immediately.

Nutritional Analysis

Servings

4

Calories

385

Total Fat

28.1 g

Saturated Fat

5.9 g

Cholesterol

14 mg

Sodium

205 mg

Carbohydrates

23.1 g

Fiber

5.6 g

Sugars

14.5 g

Protein

9.7 g

Potassium

543 mg

Related Recipes

Salads Roasted Sweet Pepper Salad with Toasted Cumin, Hemp Seeds, Chickpeas & Sundried Tomatoes

The ingredient list for this salad is short, but the flavours of toasted cumin seeds…

Makes

4

Salads Summer Sun-kissed Tomato-Water Vinaigrette with Olives, Cucumbers & Grilled Haloumi

This is a recipe at its best when the big, bold and beautiful flavours found…

Makes

4