{"id":20,"date":"2006-10-14T11:17:03","date_gmt":"2006-10-14T11:17:03","guid":{"rendered":"http:\/\/www.feedyourkids.com\/blog\/?p=20"},"modified":"2006-10-14T11:17:03","modified_gmt":"2006-10-14T11:17:03","slug":"fall-greens-with-pumpkin-vinaigrette-and-jerked-pumpkin-seeds","status":"publish","type":"post","link":"https:\/\/www.feedyourkids.com\/blog\/?p=20","title":{"rendered":"Fall Greens with Pumpkin Vinaigrette and Jerked Pumpkin Seeds"},"content":{"rendered":"

We had a family dinner party last night to celebrate Hubby’s 40th birthday. Hubby requested Mangia’s Pizza<\/a> (the Jeff’s Special is TO DIE FOR) and salad for the meal. I had some leftover Jerked Pumpkin Seeds from the Butternut Squash soup<\/a> that I made recently and decided to come up with a salad that would work with them. This salad was a MAJOR hit – the guests loved it and there was absolutely not one bite left – a few guests even went back for seconds! This will make a HUGE batch (about 16 servings), so feel free to adjust quantities as necessary to suit your needs. Girl is a big onion fan, so she liked this salad better than Boy. The salad is is still pretty kid-friendly (apples, carrots, sweet peppers), though. If your kids aren’t fans of slightly spicy things, you might leave the pumpkin seeds out of the kid portions.<\/p>\n

\"IMG_1358.JPG\"<\/p>\n

Fall Greens with Pumpkin Vinaigrette and Jerked Pumpkin Seeds<\/strong><\/p>\n

For Salad:
\n1 pound of your favorite greens or lettuce mixture (the mix that I used had romaine, oak leaf, lolla rosa, tango, chard, mizuna, arugula, frisee and radicchio)
\n1 roasted red bell pepper, peeled, seeded and cut into slivers
\n1 large (or 2 small) Granny Smith apples, thinly sliced into bite-sized pieces
\n1 grated carrot (or about 8 baby carrots, grated)
\n1\/2 small red onion, very thinly sliced into strips
\n3\/4 cup shaved (use a veggie peeler) Parmesan
\n3\/4 cup Jerked pumpkin seeds (see below)
\n1 batch Pumpkin Vinaigrette (see below)<\/p>\n

Gently toss together all ingredients EXCEPT pumpkin seeds, Parmesan and vinaigrette. Pour vinaigrette over salad (you’ll probably need all of it) and gently toss again to coat. Sprinkle a little Parmesan and a few pumpkin seeds over each salad serving as it is plated. Pass remaining pumpkins seeds for anyone that likes their salad “extra crunchy” and would like more.<\/p>\n

Pumpkin Vinaigrette<\/strong><\/p>\n

2 cloves garlic, minced or pressed
\n2 tsp. maple syrup
\n1 tsp. salt
\n1\/2 tsp. freshly ground pepper
\n4 Tbsp. pumpkin puree
\n4 Tbsp. apple cider vinegar
\n8 Tbsp. extra-virgin olive oil<\/p>\n

Combine all ingredients except the olive oil into a small bowl. Whisk well. Add olive oil and whisk until incorporated. Makes about 1 cup.<\/p>\n

Jerked Pumpkin Seeds<\/strong><\/p>\n

3\/4 cup raw pumpkin seeds
\nabout 1\/4 cup Jerk seasoning (see below)
\n1 and 1\/2 Tbsp. melted butter<\/p>\n

Pour the melted butter over pumpkin seeds, add the Jerk seasoning and stir. Bake at 250 degrees for about an hour, turning and stirring about every 15 minutes.<\/p>\n

Jamaican Jerk Seasoning <\/strong>
\nThis is Chef Jeff Blank’s recipe from his WONDERFUL book Cooking Fearlessly<\/a>, I’ve just cut the quantities down some:<\/p>\n

1\/2 cup granulated sugar
\n6 Tbsp. garlic powder
\n2 Tbsp. salt
\n1 1\/2 tsp. white pepper
\n1\/2 tsp. allspice
\n1 1\/2 tsp. dry mustard
\n6 Tbsp. onion powder
\n2 Tbsp. dried thyme
\n1 1\/2 tsp. black pepper
\n1 1\/2 tsp. cayenne
\n4 tsp. curry powder
\n1\/4 tsp. ground clove<\/p>\n

This seasoning can also be used as a rub on meats before smoking or grilling.
\nI also used it to make Jerked Cashews and Pecans recently for a great cocktail snack (follow the same instructions for making the Jerked Pumpkin Seeds).
\n\"IMG_1357.JPG\"<\/p>\n","protected":false},"excerpt":{"rendered":"

We had a family dinner party last night to celebrate Hubby’s 40th birthday. Hubby requested Mangia’s Pizza (the Jeff’s Special is TO DIE FOR) and salad for the meal. I had some leftover Jerked Pumpkin Seeds from the Butternut Squash soup that I made recently and decided to come up with a salad that would … Continue reading “Fall Greens with Pumpkin Vinaigrette and Jerked Pumpkin Seeds”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,12,13],"tags":[],"class_list":["post-20","post","type-post","status-publish","format-standard","hentry","category-favorites","category-salad","category-spices-and-seasonings"],"_links":{"self":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/20","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20"}],"version-history":[{"count":0,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/20\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.feedyourkids.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}