This mesclun salad with pumpkin vinaigrette is autumn perfect lunch
This is much better than a dressing bought in store.
Of course, you can make your own salad and the top with a classic dressing, like the Italian or ranch. But why not throwing things from a notch and make your own pumpkin dressing dress up?
He does not lackPumpkin spice products You can buy at the grocery store. But if you really want the authentic taste of the pumpkin, you can not go wrong with recipes that incorporate the canned version of vegetables. In this case, you can make your own sweet and tasty salad vinaigrette by combining pumpkin canned to mustard, maple syrup, oil and vinegar, salt and pepper.
The rest of this salad includes nutritious greens such as spinach, curly cabbage, and baby chard, as well as onion slices, dates, nuts and pears. But the pumpkin dressing is without a doubt the star of the show. You would not think that the addition of so many flavors together would be so delicious, but everything meets perfectly. Your guests will want to know the secret of the tasty vinaigrette!
And if you have extra canned pumpkin, theseFudge pumpkin brownie bites are the perfect way to use the vegetable and add a treat on this meal. Thisis Autumn, after all, and there is not such a thing as too pumpkin. And there are many ways to use vegetables that have nothing to do with pumpkin pie.
Nutrition:312 calories, 11 g of fat (1 g saturated), 131 mg of sodium, 7 g of fibers, 43 g of sugar, 4 g of protein
Give 6 servings
Ingredients
Cider vinegar 1/4 cup
3 tablespoons canned pumpkin
2 tablespoons of pure maple syrup
2 tablespoons of olive oil
1 teaspoon of mustard granular dijon
SEL 1/4 C
1/4 C of black pepper
9 torn cups of mesclun (crank baby cabbage, chard, spinach and roman lettuce)
2 pears, seeded and sliced cut
1/2 cup of tapered red onion
12 whole dates Medjool, pitted and cut in neighborhoods
1/2 pieces of grilled nuts cup
How to do it
- For vinaigrette, in a jar with a screw cap lid mix vinegar, pumpkin, maple syrup, oil, mustard, salt and pepper. Cover and shake.
- In a large bowl, a place of greenery. Pour with 1/3 cup of vinaigrette; mix well. Place the Greens on service plates. Garnish with pears, onions, dates and nuts. Pass the remaining vinaigrette.
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