recipe spotlight: grilled pumpkin salad with autumn vegetables
Ingredients
For the Salad
1½ cups roasted pumpkin, sliced
1 bunch kale, coarsely chopped
6 small multi-colored potatoes (omit if Paleo or Sugar-Free)
1 apple, cubed
4 poached eggs, 1 per serving (optional)
2 tbsp Colavita Extra Virgin Olive Oil
fresh parsley for garnish
salt and freshly ground black pepper to taste
Optional: roasted and spiced pumpkin seeds for topping
Creamy pumpkin dressing
For the dressing
½ red apple, like Gala
½ cup pureed pumpkin
¼ cup water
¼ cup Colavita Classic Extra Virgin, Mediterranean or Greek Olive Oil
2 tbsp apple cider vinegar
¼ tsp cayenne pepper
1 teaspoon maple syrup (Omit if needed)
pinch of sea salt
Instructions
Salad Instructions
Heat your oven to 400°F. Cube the potatoes, and place them on a baking sheet. Drizzle them with Colavita Olive Oil, and sprinkle with salt and pepper. Place them in the oven and roast for about 15 minutes.
Heat up a grill or grill pan. Slice the meat from a roasted pumpkin into strips. Brush with Colavita Extra Virgin Olive Oil and grill about 1 minute on each side. Remove from the heat and set aside on a plate.
Rip the kale into bite-sized pieces and place in small, personal-sized bowls. Cube the apple and add it to the kale.
Add in the roasted potatoes, a sprinkle of the spiced nuts and drizzle with the creamy pumpkin dressing.
Top with a poached egg, some freshly chopped parsley, salt and freshly ground black pepper
Dressing Instructions
Place all the dressing ingredients in a blender or small food processor and blend until smooth.
Recipe by So Chic Life at https://sochiclife.com/recipe-spotlight-grilled-pumpkin-salad-autumn-vegetables/