Winter Pumpkin Salad with Warm Onions and Mushrooms
Over a year ago
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Ingredients
- 1 head romaine lettuce
- 1 small pumpkin
- 1 yellow onion
- 1 cup baby portobello mushrooms
- ½ cup toasted pine nuts
- 2 tbsp olive oil
- ½ cup balsamic vinegar
- ¼ cup honey
- ¼ cup olive oil
- 1 tsp dried mustard
- To taste Salt & pepper
Accompaniment
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Description
Pumpkin is not for everyone, so you can always swap it out with another winter squash such as butternut or acorn squash.
Method
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1
Cut the pumpkin into big bite-sized pieces, removing the skin and inner seeds and strings. Spread out on a sheet pan and sprinkle with a little salt, pepper, and 1 tablespoon of olive oil. Roast on the sheet pan in the oven at 450 degrees for about 30 minutes until tender.
Meanwhile, chop up the onion and mushrooms into a small dice and sauté in a pan with the other tablespoon of olive oil for about 10 minutes over medium heat, stirring frequently.
Chop up the romaine lettuce leaves and spread out on a big plate or platter. Spread out the mushrooms and onions on top.
When the pumpkin is done roasting, place the pieces on top of the salad and sprinkle pine nuts on top.
THE DRESSING:
Mix up the dressing by placing all the ingredients in a bowl and whisking fast until it comes together. Pour a little dressing on top of the salad, reserving leftovers for anyone who wants more. Serve warm.
Chef's Tips
While making the dressing, you may want to warm the honey first to make it easier to mix.
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