Pumpkin Mixed Greens Salad With Maple Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Cooking Light. Nov 06. Ingredients:
2 tablespoons raw pumpkin seeds |
cooking spray |
1 cup cubed peeled fresh pumpkin (1/2-inch cubes, about 8 ounces) |
1/2 teaspoon minced fresh thyme |
3 tablespoons red wine vinegar |
1 tablespoon extra virgin olive oil |
2 teaspoons maple syrup |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
8 cups mixed salad greens |
Directions:
1. Preheat oven to 400°.
2. Place pumpkinseeds in a medium nonstick skillet over medium heat. Cook 5 minutes or until toasted, stirring frequently. Remove from pan.
3. Coat pan with cooking spray. Add pumpkin, and cook 8 minutes or until browned and tender. Remove from pan. Add thyme, tossing to combine. Cool.
4. Combine vinegar, oil, syrup, salt, and pepper, stirring with a whisk. Drizzle over salad greens; toss well to coat. Add pumpkin and pumpkinseeds; toss.
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