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By Liv Kaplan

Holiday Harvest Salad

Name: Holiday Harvest Salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 1 whole butternut pumpkin, deseeded, peeled and chopped into large pieces; 3 radishes, finely sliced; ½ cup walnuts; 6 cups sprouts or leafy greens of choice (e.g., spinach, arugula, kale); 2 tbsp olive oil, for roasting; ½ tsp dehydrated Davidson plum powder (optional); 2 small shallots or one large, peeled and chopped; ¼ cup extra virgin olive oil; 1 lemon, zested and juiced; 1 teaspoon Dijon mustard; ¼ teaspoon fine sea salt; ¼ teaspoon freshly-cracked black pepper

8 steps

Prep:25minCook:30min

A vibrant salad combining fresh and crunchy radishes with sweet roasted pumpkin, sprouts and a zesty shallot vinaigrette. This salad is a great option if you are told to bring a salad, and it’s gluten-free, dairy-free and vegan too, so fabulous for a wide range of guests. I love doing a combination of textures and preparation methods with my salads, and this one is the perfect example of it!

Updated at: Thu, 14 Dec 2023 20:42:26 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories286 kcal (14%)

Total Fat23.6 g (34%)

Carbs16.5 g (6%)

Sugars3.6 g (4%)

Protein5.6 g (11%)

Sodium100.1 mg (5%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1butternut pumpkin

whole, deseeded, peeled and chopped into large pieces

3radishes

finely sliced

½ cupwalnuts

6 cupssprouts

or leafy greens of choice, spinach, arugula, kale

2 Tbspolive oil

for roasting

½ tspplum powder

dehydrated, optional

Shallot Vinaigrette

2shallots

small, or one large, peeled and chopped

¼ cupextra virgin olive oil

1lemon

zested and juiced

1 teaspoondijon mustard

¼ teaspoonfine sea salt

¼ teaspoonblack pepper

freshly-cracked

Instructions

Roasting the Pumpkin and Walnuts

Step 1

Preheat the oven to 200°C.

Step 2

In a large bowl, toss the chopped pumpkin pieces with olive oil, salt, and pepper until well coated.

Step 3

Spread the pumpkin evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the edges are golden and the pumpkin is fork-tender. Remove from the oven and let it cool slightly.

Step 4

On another small tray, spread out the walnuts and place in the oven to roast for 8-12 minutes until fragrant and slightly golden. Watch carefully to ensure these don’t burn.

Shallot Vinaigrette

Step 5

In a small food processor or using a hand blender, combine the finely chopped shallots, extra virgin olive oil, lemon zest, lemon juice, Dijon mustard, salt, and black pepper.

Step 6

Blend until the ingredients are well combined and the dressing has a smooth consistency. Adjust salt and pepper to taste.

Assembling the Salad

Step 7

On a large serving dish, arrange the sprouts or leafy greens, roasted pumpkin and finely sliced radishes. Crush the walnuts roughly with your fist while sprinkling over the salad.

Step 8

Drizzle over the shallot vinaigrette, and sprinkle with Davidson plum powder, if using. Serve.

View on Liv Kaplan

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