Prep Time:
30 Minutes
Cook Time:
45 Minutes
Makes:
6 Servings
This pickled pumpkin salad is a perfect representation of a popular fall vegetable paired with apples for a perfect match. This dish will stand up and be a star at any time on your table.
INGREDIENTS
- 1 ea. Ashbourne Farms Pie Pumpkin, seeded, peeled, quartered and sliced 1/8”
- 6 Cups Ashbourne Mixed Greens, cleaned
- 2 ea. Granny Smith Apples, quartered, sliced thin placed in vinegar water until use
- 3 Tbsp. Extra Virgin Olive Oil
-
1 Cup Crumbled Feta Cheese
INGREDIENTS FOR PUMPKIN PICKLING LIQUID
- 2 Cups Rice Wine Vinegar
- ½ Cup Water
- 2 Tbsp. Sea Salt
- 1 Tbsp. Sugar
- 1/8 tsp. Cayenne
- ½ tsp. Black Peppercorns
- 1 ea. Bay Leaf
INGREDIENTS FOR SPICED PEPITAS
- 1 Tbsp. Honey
- 1 tsp. Smoked Paprika
- 1 Cup Pepitas
- ½ tsp. Kosher Salt
INGREDIENTS FOR VINAIGRETTE
- 1/3 Cup Pumpkin Pickling Liquid
- 1/3 Cup Extra Virgin Olive Oil
- 1 Tbsp. Dijon Mustard
- 1 ½ tsp. Local Honey
- 1 Clove Garlic, minced
- Fresh Cracked Pepper to taste
- Sea Salt to taste
DIRECTIONS FOR VINAIGRETTE
- In large mixing bowl, combine all ingredients except oil and begin to whisk and slowly drizzle olive oil into the center of the bowl until oil is gone to emulsify the vinaigrette. Place in container in refrigerator for tossing greens. Set bowl aside for tossing pumpkin, apples, and greens.
DIRECTIONS FOR SALAD
- Preheat oven to 300 degrees. Mix all ingredients for spiced pepitas. Toast spiced pepitas on parchment paper lined baking sheet for about 15 minutes until caramelized and honey has glazed onto the seeds. Pull and let cool to room temperature.
- Place vinegar, water, salt, sugar, black peppercorns, and bay leaf in saucepot and turn to medium high heat, bring to a boil, and turn off fire. Taste liquid and adjust seasoning if necessary.
- Place sliced pumpkin in mixing bowl, pour liquid over mesh strainer on to pumpkin, discard peppercorns and bay leaf. Pickle pumpkin 10 to 15 minutes or until tender. Strain pumpkin and set aside in refrigerator until ready to use, reserving liquid for apples and vinaigrette.
- Place pickling liquid in refrigerator to cool. Toss apple slices in liquid immediately after cutting to keep from browning.
- Drain apple slices from liquid and place in mixing bowl with pumpkin, drizzle with olive oil and toss to coat. Arrange spread on a plate. Place salad greens in same bowl and toss with vinaigrette. Place in center of apple and pumpkin on the plate. Top with feta and spiced pepitas.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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