Warm Pumpkin Salad With Polenta And Candied Pumpkin Seeds

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
482
FAT
107%
CHOL
19%
SOD
102%

Comments

Add a comment

Ingredients for 6 servings

1 1/2 cups yellow cornmeal (not coarse)

7 1/2 cups water

2 3/4 teaspoons salt

2 1/2 tablespoons unsalted butter

1 tablespoon sugar

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

1/4 teaspoon paprika

1/4 teaspoon cayenne

1/2 cup raw green (hulled) pumpkin seeds (pepitas)

1 tablespoon fresh pomegranate juice (see cooks' note, below) or cranberry juice cocktail

2 teaspoons Sherry vinegar

1 tablespoon minced shallot

6 tablespoons extra-virgin olive oil

1 small cheese pumpkin or butternut squash (2 lb), peeled, quartered lengthwise, and seeded

1 (6-oz) piece Parmigiano-Reggiano

8 oz arugula, trimmed

You might also like

Favorite Green Salad With Apples, Cranberries A...
Cookie and Kate
Brussels Sprout Salad With Avocado And Pumpkin...
Whole Living
Roasted Fennel Salad With Ras-El-Hanout Dressing
The British Larder
Roasted Pumpkin Salad Recipe
101 Cookbooks
Israeli Salad
David Lebovitz
Butternut Squash Salad With Pomegranates And To...
Pamela Salzman
Kale Salad With Avocado, Cranberries, And Pepitas
Feed Me Phoebe
Quinoa Salad W/ Roasted Pumpkin And Orange
Veggie Num Num
Veg & Barley Salad W/ Orange, Honey & Thyme Dre...
Veggie Num Num
Spinach And Pumpkin Salad
Sunset