Roasted Pumpkin and Chestnut Salad with Orange-Cranberry Vinaigrette
4
Points®
Total time: 55 min • Prep: 30 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
Don’t toss the pumpkin seeds. Rinse, dry, season and roast for a tasty snack or salad topping.
Ingredients
Uncooked pumpkin
2 pound(s), fresh, whole sugar pumpkin (or kabocha squash)
Cooking spray
10 spray(s)
Uncooked European chestnuts
1 cup(s), halved, peeled frozen (or use water-packed jarred chestnuts)
Orange
1 small
Olive oil
1 tbsp(s)
Balsamic vinegar
1 tbsp(s)
Dijon mustard
1 tsp(s)
Dried cranberries
2 tbsp(s), chopped
Table salt
½ tsp(s)
Black pepper
¼ tsp(s), freshly ground
Lettuce
8 cup(s), chopped, chopped, torn, chicory variety
Grated Pecorino Romano cheese
1 cup(s)
Instructions
1
Preheat oven to 450°F. Line two baking sheets with aluminum foil (or just coat with cooking spray).
2
Microwave whole pumpkin (or squash) for 1 minute to make it easier to cut. Using a heavy-duty knife, cut stem end from pumpkin. Put pumpkin cut side down and halve lengthwise; remove and discard seeds (or save for other use). Cut unpeeled pumpkin into 1/2-inch wedges.
3
Spread pumpkin wedges on prepared pans, cut side down, in a single layer; lightly coat both sides with cooking spray. Roast until lightly golden, about 15 minutes.
4
Remove pans from oven; flip pumpkin wedges with a spatula. Add chestnuts to pans; roast until pumpkin is golden and just tender when pierced with a knife, about 15 minutes more.
5
Meanwhile, zest orange into a large bowl. Halve zested orange; squeeze to yield 2 Tbsp juice and add to bowl. Add oil, vinegar, mustard, cranberries, salt, and pepper to bowl; stir to combine.
6
Add chicory, roasted pumpkin, chestnuts, and cheese to bowl: toss to combine. Divide among 6 plates and serve.
7
Serving size: 1 1/2 cups salad with 4 pumpkin wedges
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