Saladsclosetcooking
Caramelized Pumpkin and Gorgonzola Salad
Pumpkin season is here and I certainly have been enjoying them so far. This weekend I picked up a small pie pumpkin and I was thinking of using it in a salad. Normally I would
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- pan
📝 Preparation Steps
1
Roast the pumpkin in a preheated 350F/180C oven on a baking sheet for ⏱️ 20 minutes.
pumpkin1 (3 pound)
2
Cut the pumpkin in half, scoop out the seeds and cut each half into 4 wedges.
pumpkin1 (3 pound)
3
Brush the wedges with oil, place them on their side on a baking sheet and roast for ⏱️ 15 minutes. Flip and repeat on the other side.
oil2 tablespoons
4
Brush the pumpkin flesh with the honey and season with salt and pepper.
pumpkin1 (3 pound)honey2 tablespoons
5
Broil the wedges, flesh side up until it startes to caramelize, about ⏱️ 2-3 minutes.
6
Melt the butter in a pan.
butter1 tablespoon
7
Add the sage and fry until it is light and crispy then set it aside.
sage (julienned)2 tablespoons
8
Toss the salad greens in the vinaigrette and divide between 4 plates.
9
Add 2 wedges of caramelized pumpkin to each plate and sprinkle with walnuts, gorgonzola and fried sage.
pumpkin1 (3 pound)sage (julienned)2 tablespoons
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