Seasonal Salad with Warm Pumpkin Wedges and Honey Vinaigrette

pbsnc.org

Jenny

subheading: Spice-Roasted Pumpkin Wedges:

1 small cooking pumpkin (about 1 1/to 2 pounds)

2 to 3 tablespoons vegetable or olive oil

2 tablespoons sugar

¾ teaspoon pumpkin pie spice

¼ teaspoon ground chipotle chile or smoked paprika, to taste

1 teaspoon kosher salt

½ teaspoon ground black pepper

subheading: Honey Vinaigrette:

¼ cup unfiltered apple cider vinegar or white balsamic vinegar

Finely grated zest and juice of 1 lemon (about ¼ cup)

2 tablespoons honey, plus more for drizzling

½ cup light, fruity olive oil or vegetable oil

1 tablespoon pumpkin seed oil (optional)

Kosher salt and ground black pepper, to taste

subheading: Salad:

5 ounces leafy salad greens (a baby kale and arugula mix is great here)

1 small tart apple, cored and thinly sliced or julienned

1 small fennel bulb, halved and thinly sliced (save a few fronds for garnish)

½ cup pomegranate arils

Roasted Pumpkin Seeds, either homemade ( recipe follows) or store-bought

1 ounce aged Gouda or aged Gruyere shaved or grated from a large wedge

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