The Autumn Pumpkin Salad by Chef Mark Shoopman

The Autumn Pumpkin Salad by Chef Mark Shoopman

The Autumn Pumpkin Salad This unique seasonal salad is presented in a roasted pumpkin!

Autumn Pumpkin Salad

This unique seasonal salad is
presented in a roasted pumpkin!

Serves 2 – By Chef Mark Shoopman

The Pumpkin Serving Bowl Ingredients;

2 each small farm grown pumpkins

2 Tablespoon maple syrup

2 Tablespoons brown sugar

As Needed: vegetable spray

Prepare the Pumpkins…

Step 1 - Clean and pat
dry the pumpkins and clean them just as you would for a Jack-O-Lantern
reserving the seeds for roasting. Mix the brown sugar and maple syrup together.
Set aside

Step 2 – Place the pumpkin
on a lightly greased baking pan, fill each evenly with the maple-brown sugar
mixture and spray the outside with a little vegetable spray. Bake at 350
degrees Fahrenheit for 25-30 minutes or just until the inner flesh becomes
tender.  Set aside.

Step 3 - Season the
seeds with some seasoned salt and roast in separate pan at the same time until

Pumpkin Salad Ingredients;

2 cups romaine lettuce hearts, cut chiffonade style

1 cup baby spinach leaves
1 cup mesclyn greens
1 cup roasted golden beets, recipe follows½ cup zucchini squash, diced

½ cup cherry tomato, sliced½ cup mushrooms, sliced

¼ cup sundried cranberries
¼ cup  toasted pumpkin seeds (see above)½ cup feta cheese crumbles

¼ cup diced sweet apples, gala work well

As desired sweet potato frittes, (sweet potato run through a mandolin and fried crisp)

* To roast beets, cut off the tops clean
and dry, drizzle with olive oil and lightly salt them. Wrap in a foil pouch and
bake 30 minutes for small beets and up to an hour for large ones, in a 375*
oven until tender. Let cool a minute and carefully peel away the skin and keep
warm for service. Right before service, dice them. They taste great warm on the
chilled salad!

Pumpkin Vinaigrette Dressing Ingredients;

4 tablespoons pumpkin pie mix puree, canned – LIBBYS BRAND. 
This one has seasonings in it already. This works much nicer than just
the canned pumpkin puree.

¼ cup cider vinegar
1 each garlic clove, minced or mashed                                
1 teaspoon sugar
½ teaspoon Kosher or sea salt
½ teaspoon freshly ground black pepper
1 teaspoon honey,(optional)
½ cup extra virgin olive oil

Prepare Pumpkin Vinaigrette Dressing…

Finely mince or mash the clove of Garlic. Whisk the garlic with
the cider vinegar. Add the pumpkin puree, sugar, honey, salt and pepper and
whisk until mixed well. Add the olive oil in a slow drizzle while whisking
briskly until incorporated. Chill.


On a festive salad plates, place one pumpkin on each and,
with the back of a spoon, smear in the insides with the brown sugar and maple
syrup mixture that is remaining inside the pumpkins.

In a large chilled bowl add the greens and all of the other
salad ingredients with the exception of the beets, pumpkin seeds, and sweet
potato frittes. Toss lovingly with the chilled dressing. Gently drizzle with
the dressing and coat the greens evenly. Transfer the salad to the pumpkin
bowls and fill completely. Garnish the top with the roasted beets, pumpkin
seeds, and sweet potato frittes.

Lay the pumpkin top along the side and serve.


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