Katie Lee's Roasted Pumpkin And Pomegranate Salad

4 from 1 ratings

Pomegranate and pumpkin mis flawlessly in the recipe by Katie Lee, Clos du Bois ambassador. Although she keeps this one on the menu for Thanksgiving, we think this recipe has a little more lee-way in terms of the seasons. It also makes for a great way to eat light, while devouring your favorite pumpkin flavors.

Servings

servings

Ingredients

3 cup sugar pumpkin, peeled and cut into ½-inch cubes (about 3 pounds)
2 tablespoon olive oil
kosher salt and freshly ground black pepper
6 cup lightly packed baby arugula
2 tablespoon roasted and salted pepitas (shelled pumpkin seeds)
1/4 cup pomegranate seeds
1/4 cup parmesan cheese savings
1 shallot, minced
3 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon dijon mustard
1 tablespoon pomegranate molasses (or honey)
kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400°F.
Toss the pumpkin with the olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and roast for 45 minutes, until fork tender. Let cool completely.
Place the arugula in a large salad bowl. Top with roasted pumpkin, pepitas, and pomegranate seeds. Garnish with Parmesan shavings and serve with vinaigrette.
In a small bowl, whisk all the ingredients together until emulsified.