Harvest Salad with Grilled Pumpkin Dressing & Toasted Hazelnuts

Harvest Salad with Grilled Pumpkin Dressing & Toasted Hazelnuts

While Jack o’ Lanterns and pie crust seem to be where most pumpkins end up; grilling this sweet and savoury squash results in a dressing you will want to have at the ready all year long. Sub in a butternut squash if trick or treating season is over.  

Makes
4
  • Ingredients

    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)

  • Directions

    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