Honey Pumpkin Salad with Sage Croutons

Share This
Honey Pumpkin Salad with Sage Croutons
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Head ChefOctober 26, 2015
Servings
8
Servings
8
Honey Pumpkin Salad with Sage Croutons
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The Head ChefOctober 26, 2015
Servings
8
Servings
8

Ingredients
Servings:
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
To Serve
  1. 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.
Recipe Notes

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.

Leave a Reply

Your email address will not be published. Required fields are marked *