Roasted Pumpkin Salad
- 3 cups of pumpkin (or other winter squash), peeled and cut into 1-inch cubes
- extra-virgin olive oi
- fine grain sea salt
- 12 tiny red onions or shallots, peeled (OR 3 medium red onions peeled and quartered)
- 2 cups cooked wild rice*
- 1/3 cup sunflower seeds
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 tablespoon honey
- 2 tablespoons warm water
- 1/2 cup cilantro, finely chopped
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cilantro (1/2 cup)
- Pumpkin (3 cups)
- Red onions or shallots, tiny (12)
- Sunflower seeds (1/3 cup)
- Condiments
- Olive oi, extra-virgin (1)
- Cooking & Baking
- Honey (1 tablespoon)
- Olive oil (1/3 cup)
- Salt (1/4 teaspoon)
- Sea salt, fine grain (1)
- Pasta & Grains
- Wild rice, cooked (2 cups)
- Drinks
- Lemon juice (2 tablespoons)
- Water (2 tablespoons)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published October 14, 2008 (4 years ago).
130 people saved this recipe.
