Warm Pumpkin Salad with Farro and candied pumpkin
seeds
1 Tbsp. unsalted butter
1/2C raw green pumpkin
seeds
1 Tbsp. sugar
½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. paprika
¼ tsp. cayenne
¼ tsp. salt
1 small cheese pumpkin or
butternut squash (2 lb.), unpeeled,
quartered lengthwise
1 Tbsp. olive oil
1C cooked farro or barley
6-oz. piece parmesan or
pecorino Romano cheese, shaved
5 oz. bag baby arugula
12 dates, pitted and
sliced
1/2C fresh pomegranate
seeds
Vinaigrette
2 Tbsp. pomegranate juice
1 Tbsp. sherry wine
vinegar
1 tsp. honey mustard
4 Tbsp. olive oil
salt and pepper to taste
For the pumpkin: Preheat oven to 400F. Cut pumpkin quarters crosswise into ½-inch
slices and toss with one tablespoon olive oil, salt and pepper to taste. Arrange slices in one layer in a shallow
baking pan and roast until just tender – about 20 minutes. Remove from oven, cover with foil and keep
warm. Remove seeds.
For the pumpkin seeds: Melt one
tablespoon butter in a heavy pan over moderate heat, stir in sugar, cumin,
cinnamon, paprika, cayenne and ¼ teaspoon salt.
Cook, without stirring, until caramelized. Add the pumpkin seeds and cook, stirring occasionally,
until the seeds are puffed and golden.
Transfer to a plate to cool. When
seeds have hardened, break up any clumps with your fingers.
Toss farro, arugula and
dates with vinaigrette to lightly coat.
Divide pumpkin slices among plates and sprinkle with pomegranate
seeds. Top with farro/arugula/date
mixture. Sprinkle with pumpkin seeds and
top with parmesan shavings.
MAKES: 6 servings
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