Day three of pumpkin week is devoted to the savory side of pumpkin. Let’s be real…many of us never venture past the sweet pumpkin desserts to the delicious savory dishes that can be so unique and tasty. This dish is just that…unique and tasty. The Honey Pomegranate Dressing is tart but turns sweet when you combine it with the goat cheese. The pomegranate seeds are so colorful and beautiful to look at, then you get the tart taste and satisfying crunch when you bite into them.
Then there are the pumpkin croutons. At first I was going to just top the salad with roasted pumpkin. This would have been perfectly delicious. But I decided that the salad needed an extra punch. Cooking the roasted pumpkin a second time gave them that crouton like feel and really gave the salad a wow factor. Tossing the pumpkin in brown sugar right after they come out of the hot oil…only one word will suffice…YUM!
Give this salad a try before pumpkins are gone from the supermarket shelves again!
Goat Cheese and Pomegranate Seed Salad with Roasted Pumpkin Croutons and Honey Pomegranate Dressing Recipe
2 Cups Pumpkin, freshly diced into crouton size
1 Tbsp Olive oil
1/2 tsp Salt
1/4 tsp Black pepper
1 Pomegranate, seeded
1 head Butter lettuce
2 Cups Baby spinach leaves
2 oz Goat cheese, crumbled
3/4 Cup Pomegranate juice (fresh squeezed or bottled)
1/4 Cup White balsamic vinegar
1 Tbsp Dijon Mustard
1/3 Cup Olive oil
2 Tbsp Honey
1 Cup Vegetable oil
Pinch Salt and pepper
2 tsp Brown Sugar
- Preheat oven to 400 degrees. In large sheet pan, toss diced pumpkin, olive oil and salt and pepper. Roast for 15-20 minutes. Pumpkin should be soft on the inside and starting to crisp on the outside. Set pumpkin aside.
- To make dressing, add pomegranate juice, vinegar, mustard, honey, and a pinch of salt and pepper to blender. Turn on blender to mix, adding olive oil in a slow stream to blender. Taste for desired flavor, adding honey if too tart. Refrigerate dressing until ready to use.
- To assemble salad, wash and dry lettuce. Add lettuce to salad bowl. Top with goat cheese and drained pomegranate seeds. Set aside to finish croutons.
- To make pumpkin croutons, add vegetable oil to skillet over medium heat. When hot, add roasted pumpkin in small batches. Do not overcrowd skillet. Cook until pumpkin is crispy on the outside, but still soft on outside, about 3-5 minutes per batch. Remove to paper towel lined plate. Immediately toss each batch in a pinch of salt and pepper and brown sugar.
- Top salad with pumpkin croutons and serve with pomegranate dressing.