VERONICA HINKE
author • speaker • journalist • coach
Recipes & Food Styling
Roasted Pumpkin and Honeycrisp Apple Salad
Roasted Pumpkin and Honeycrisp Apple Salad
Power Lunch! I used pie pumpkins from Creekside Natural Farm in Minooka, Illinois to decorate this year so I could turn centerpieces into main course meals! This Roasted Pumpkin Salad with Honeycrisp Apples and Candied Pecans (from Tree Ripe Fruit Co.) tastes fantastic and it is so full of healthy ingredients! The perfect way to re-purpose pumpkins after Halloween time!
For the dressing, I used natural honey from Maple Ridge Orchard in Merrill, Wisconsin!
I roasted a pumpkin whole in a 375 degree oven for about one hour. You want the pumpkin to be soft, but firm enough to stay together in squares when cut.
I used a v-slicer mandolin to slice the apples, cut them thinly into matchsticks.
I roasted the pecans with a little bit of butter, brown sugar, cinnamon and cardamom. Place in 375 degree oven for about 15 minutes, stirring in between.
Pumpkin is a great source of vitamin A and C; fiber and potassium. Apples are full of vitamins C and B6; iron, magnesium and calcium.
Honey Orange Salad Dressing
1 tablespoon honey
4 tablespoons extra virgin olive oil
Juice of one fresh orange
1 shallot, thinly sliced
Pink Himalayan sea salt and freshly ground peppercorns, to taste.
Combine all ingredients in salad dressing shaker until thoroughly combined.
