Eat veggies, Salads

Harvest Salad with Grilled Pumpkin Dressing & Toasted Hazelnuts

While Jack o’ Lanterns and pie crust seem to be where most pumpkins end up; grilling this sweet and savoury squash results in a dressing you will want to have at the ready all year long. Sub in a butternut squash if trick-or-treating season is over.

Prep Time

Servings

Grilled Pumpkin Dressing

1 small sugar or pie pumpkin, washed, cut in half, cored, and seeded (1)*

1 granny smith apple, peeled, cored and sliced in half (1)*

1/2 cup + 2 Tbsp canola oil, divided (155 mL)

1 Tbsp minced shallots (15 mL)

2 Tbsp honey (30 mL)

1 Tbsp Dijon mustard (15 mL)

1 Tbsp apple cider vinegar (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1 tsp fresh chopped sage (5 mL)

*can substitute for canned pumpkin purée and unsweetened apple sauce

Salad

4 cups baby spinach (1 L)

2 red apples, cored and julienned (2)

1 cup grated carrots (250 mL)

1/2 cup toasted hazelnuts, coarsely chopped (125 mL)

4 oz goat cheese, crumbled (120 g)

Grilled Pumpkin Dressing

Preheat a gas grill over medium-low heat. Lightly brush sides of pumpkin and apple with 2 Tbsp (30 mL) canola oil, and place on grill. Cook apple for about 2-3 minutes a side, and pumpkin for 5-10 minutes a side, turning occasionally, until dark grill marks appear, or tender. Remove from grill and let cool.
Scoop out the roasted pumpkin filling into a food processor and process until smooth; reserve enough to make 1/2 cup (125 mL) purée saving the remainder for another use.
Place apple in food processor and process until smooth; reserve enough to make 1/4 cup (60 mL) saving the remainder for another use.
Heat 1 tsp (5 mL) canola oil in a pan set over medium-low heat; add shallots and cook, stirring occasionally, until soft. Remove from heat and let cool.
Combine puréed pumpkin, apple, shallots, remaining canola oil and other ingredients in a food processor and process until smooth.

Salad

Combine all ingredients in a large bowl and toss to combine. Divide equally among 4 plates and drizzle with dressing. Serve immediately.

Ingredients

Grilled Pumpkin Dressing

1 small sugar or pie pumpkin, washed, cut in half, cored, and seeded (1)*

1 granny smith apple, peeled, cored and sliced in half (1)*

1/2 cup + 2 Tbsp canola oil, divided (155 mL)

1 Tbsp minced shallots (15 mL)

2 Tbsp honey (30 mL)

1 Tbsp Dijon mustard (15 mL)

1 Tbsp apple cider vinegar (15 mL)

1 Tbsp chopped fresh parsley (15 mL)

1 tsp fresh chopped sage (5 mL)

*can substitute for canned pumpkin purée and unsweetened apple sauce

Salad

4 cups baby spinach (1 L)

2 red apples, cored and julienned (2)

1 cup grated carrots (250 mL)

1/2 cup toasted hazelnuts, coarsely chopped (125 mL)

4 oz goat cheese, crumbled (120 g)

Did you know?

Canola is a common ingredient in cosmetics such as skin cream lotions, soaps, lipsticks and lip balms.

Did you know?

Canola oil has half the saturated fat of soybean and olive oil, and is a rich source of vitamins E and K.

Directions

Grilled Pumpkin Dressing

Preheat a gas grill over medium-low heat. Lightly brush sides of pumpkin and apple with 2 Tbsp (30 mL) canola oil, and place on grill. Cook apple for about 2-3 minutes a side, and pumpkin for 5-10 minutes a side, turning occasionally, until dark grill marks appear, or tender. Remove from grill and let cool.
Scoop out the roasted pumpkin filling into a food processor and process until smooth; reserve enough to make 1/2 cup (125 mL) purée saving the remainder for another use.
Place apple in food processor and process until smooth; reserve enough to make 1/4 cup (60 mL) saving the remainder for another use.
Heat 1 tsp (5 mL) canola oil in a pan set over medium-low heat; add shallots and cook, stirring occasionally, until soft. Remove from heat and let cool.
Combine puréed pumpkin, apple, shallots, remaining canola oil and other ingredients in a food processor and process until smooth.

Salad

Combine all ingredients in a large bowl and toss to combine. Divide equally among 4 plates and drizzle with dressing. Serve immediately.

Nutritional Analysis

Calories

385

Total Fat

28.1 g

Saturated Fat

5.9 g

Cholesterol

14 mg

Sodium

205 mg

Carbohydrates

23.1 g

Fiber

5.6 g

Sugar

14.5 g

Protein

9.7 g

Potassium

543 mg

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When you get to know Canadian Canola, you just might fall in love.