The maple glazed pumpkin adds a taste treat to a green salad.
- 1/2 medium pumpkin
- 1 teaspoon canola oil
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 6 cups lettuce greens, torn in bite sized pieces
- 1/4 cup dried cranberries
- 2 tablespoons roasted pumpkin seeds
- 1/4 cup olive oil
- 3 tablespoons white balsamic vinegar
- 1 tablespoon maple syrup
Preheat oven to 400 degrees. Remove pumpkin top Cut pumpkin into quarters. Remove seeds and scrape clean. Rub flesh with canola oil. Place on baking sheet. Bake until flesh is tender about 40 - 60 minutes.
Remove from oven and cool until comfortable to touch. Remove outside skin and cut the pumpkin flesh into 1 inch cubes. Set aside.
In a heavy skillet, melt butter. Add maple syrup and brown sugar. Stir to mix. Add pumpkin cubes and cook over medium heat until pumpkin cubes are well coated in the hot butter sugar mixture and starting to brown. Set aside.
Place lettuce on individual serving plates. Top with cubes of pumpkin. Sprinkle with dried cranberries and pumpkin seeds.
In a small jar, combine dressing ingredients. Shake to mix well. Pour over salads.
Note: Pumpkin cubes can be made ahead and refrigerated until ready to serve.
Nutritional information per serving (6)
Fat, gm.: 14
Protein, gm.: 1
Carbs, gm.: 10
Cholesterol, mg.: 10
Fiber, gm.: 1