Cooking with Carin
Author | DIAKADI Trainer, Polina Smith
Today Carin teaches us how to make a Delicious, Healthy, and Beautiful Salad!
Green Salad with roasted Delicatta Squash, Candied Pumpkin Seeds and a Pomegranate Vinaigrette
Source: Amy Murray, Venus Restaurant
- 1 Bunch Green Leaf Lettuce, washed, chopped, and dried.
- 1 Delicatta Squash.
- 1/4 Pomegranate, de-seeded.
Slice the Delicatta into full moons, bout 1/4 inch thick. Spoon out the seeds from inside the center of the moons. Toss in olive oil, salt and pepper. Roast at 350° for 30 minutes, or until browned and soft. Let cool
Pomegranate Vinaigrette
- 1/4 Cup Pomegranate Molasses.
- 1/4 Cup Sherry Vinegar.
- 1 Teaspoon Mustard.
- 1 Orange Zested and Juiced.
- Whisk or Blend in 1-1 1/2 Cup Extra Virgin Olive Oil.
- Add Salt and Pepper to Taste.
Candied Pumpkin Seeds
Whisk together:
- 2 Tablespoon Maple Syrup.
- 1 Tablespoon Cumin.
- 1/2 Teaspoon Salt.
- 1 Cup Pumpkin Seeds
Toast in oven at 350°, about 10 minutes or until toasty.
Toss the greens in the vinaigrette. Garnish the salad with roasted Delicatta Squash, Pumpkin Seeds, and Pomegranate Seeds. Serve
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We hope you enjoyed this episode of Cooking with Carin, leave your comments bellow and let us know how your salad came out!
