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Easy Pie Crust

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Tuesday, October 30, 2012

Pumpkin Sensation Week: Day 7

So we know at first recipe look overwhelming but seriously it is so easy you'll be surprised how quickly it goes from raw ingredients to warm and yummy salad. A great alternative to serving a hot soup or cold salad as an appetizer at a dinner party, its a hot salad! We can't forget to mention how it makes a great cold snack the next day.





Ingredients
  • Salad
  • 1 cup Pumpkin Slices (uncooked part leftover from Pumpkin Puree...you thought we had forgot)
  • 3 Cups dry, loosely pressed Spinach
  • 2 Cups sliced Red Onions
  • 3 tbsp chopped Almonds
  • 3 tbsp whole Pumpkin Seeds
  • 1 cup sliced Cremini Mushrooms
  • 4 cups water
  • 1 tsp Salt
  • 1 tbsp Vegetable Oil
  • 1 tsp Olive Oil
  • Sauce
  • 2 tbsp Olive Oil
  • 1 tbsp Honey
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Black Pepper
  • 1 tsp Mustard Powder
  • 1 tsp Dill Weed
  • 1 tsp Rosemary
  • 1 tbsp Pumpkin Puree

Hardware
Cutting Board
Sturdy Knife
Measuring Cup, tsp and tbsp
Spatula
Medium size Skillet
Large Mixing Bowl
Mixing Spoon
Sharp Knife
Medium Pot
Strainer
Tongs
Small Mixing Bowl
Small Whisk or Fork
Wrist grease (yay!)
Paper Towels
Pestle
Timer

Time 30 to 35 minutes
Prep 10 minutes
Cooking 15 minutes
Yield 4 to 5 cups


Time To Get Cooking!!!
First rinse your spinach throughly and then lay between paper towels to dry
Toss your mushrooms in warm water and quickly wipe the caps with a paper towel to ensure any leftover dirt is cleaned off
Slice you onion and mushrooms into a lovely medium width between thick and thin
You know your preference so you do it how you want to!
Pour you water into the medium size pot and bring to a rolling boil
While you are waiting for your water to boil, peel (or cut) the skin off of your pumpkin slices
If you've had your pumpkin in the fridge or freezer you will notice it isnt that hard but slightly soft. The skin will just peel back easily
Slice your pumpkin into 1/4 inch strips and lay out between paper towels and press to drain any extra water
About 10-18 slices depending on how many you are cooking for
Let dry for a few minutes
In skillet put 1 tbsp vegetable oil and heat skillet until the oil is shimmering
Add you sliced pumpkin to the skillet spaced out and set timer for 5 minutes
Now your water should be boiling, add your onions, mushrooms and 2 cups of spinach, 1 tsp olive oil and salt to the water
Let boil for 15 minutes, stirring occasionally
Grab your small mixing bowl and add rosemary, black pepper, mustard powder, and dill weed
Using pestle (or something similar) grind spices until full incorporated and rosemary is broken down
Flip pumpkin slices
They should be browned as this point. If they are not simply add an extra 2 minutes to each side
Back to the sauce
Add 2 tbsp olive oil, pumpkin puree and apple cider vinegar
Whisk throughly until combined
Add honey and whisk until the sauce had a thing sryupy texture
Flip pumpkin slices and continue to cook of they do not have a browned outside
Set up strainer and drain vegetables
Let drain for 5 mintues, tossing occasional to get any excess water out
Once pumpkin slices have finished set out on paper towel to absorbs in extra oil that may have been left on
While the skillet is still hot throw in your pumpkin seeds and almonds
Make sure to chop them before hand using a food processor or ziplock bag, dishtowel and rolling pin
Quick roast until the almond become brown
Immediately remove from heat and keep moving around, the residual heat should cause the almond to finish in a dark brown with the pumpkin seeds looking toasted
Set off to the side
In a large mixing bowl add the rest of the dry spinach, then add the boiling vegetables
Toss together lightly with tongs
Add the pumpkin slices, toasted almond and toasted pumpkin seeds
Toss together lightly until mixed well
Lastly add the sauce and toss together until the salad is evenly coated






Serving
1 cup serving size
Serve as side along pork, bread or soup
Can be served hot or chilled

Storing and Reheating
Store in airtight container for up to 1 week in the refrigerator
Reheat as desired
MMM..next day snack

Nutritional Facts Per Serving
Calories 161
Fat 9g
Carbs 18g
Protein 2g
compared to a popular restaurant recipe
Calories 340
Fat 31g
Carbs 16g
Protein 8g
Nutritional Difference (our recipe)
Calories -179
Fat -22g
Carbs +2g
Protein -6g

Cost
Recipe Cost: $3.56
Cost Per Serving:$0.89
compared to a popular restaurant recipe
Product Cost: $12.99
Product Cost Per Serving: $12.99
You Save Per Serving: $12.10

Tricks
-Feel free to use any other fall squash and let us know what you discover!
*We like to have a calorie comparison so we keep a cost comparisons. Since the comparison we chose was a restaurant sold salad, the price is skewed since labour, shipping cost, etc are in the price listed. Since you know what ou recipe price is use it as a base when shopping for your chosen salad recipe. However, we do believe that this helps get our message across about homemade foods are truly healthy, tastier and vastly less expensive than going out. Happy Homemaking!


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1 comment:

  1. This looks like the perfect salad to make for a special occasion! Thanks for sharing on Foodie Friends Friday! Please come back on Sunday to VOTE!

    ReplyDelete

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