Pumpkin Seed Vinaigrette
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup shelled pumpkin seeds, raw
- 4tablespoons pumpkin puree, fresh or canned, without sugar
- ¼teaspoon minced garlic
- ½teaspoon turmeric
- ½cup plus 2 tablespoons apple cider vinegar
- ½cup safflower, walnut, peanut or olive oil
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (1.5 servings)
1158 calories; 114 grams fat; 17 grams saturated fat; 0 grams trans fat; 67 grams monounsaturated fat; 26 grams polyunsaturated fat; 15 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 27 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
- Step 2
Put half the toasted seeds, the pumpkin puree, garlic, turmeric and ½ cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
- Step 3
Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.
Private Notes
Comments
Very nice, especially for a hearty spinach salad. I used the innards of our jack-o-lantern, which was rather fun. But has anybody other than I every shelled a cup of pumpkin seeds? This is quite a time-consuming undertaking! There is perhaps some trick I haven't discovered.
Buy pepitas at a Mexican store (or online) already shelled. Keep unused seeds in the fridge.
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