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Pumpkin Seed Salad

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Submitted By: Hauntmistress
On: 10/05/2002 09:25 PM

Serves: 8-10
Prep Time: 30 Minutes
Occasion: Halloween
Effort: Average

1/2 cup extra-virgin olive oil

1 lg. red onion, peeled and sliced into 1/4 in. rounds

Salt and pepper to taste

1 cup raw pepitas, hulled

1/4 cup freshly squeezed
lemon juice

1 head red oakleaf lettuce, torn into pieces

1 head green oakleaf lettuce, torn into pieces

How to Prepare:

Heat 1 tbs. of the olive oil in a saute pan set over medium-high heat. Place onion rounds in skillet; season with salt and pepper. Cook until fork-tender, about 3 - 4 min. per side. Transfer to a plate; set aside.

Heat 1 tbs. olive oil in a med. skillet set over medium-low heat. Add the pumpkin seeds, and cook, stirring occasionally, until golden, about 4 min., being careful that the seeds donít jump from the skillet as they pop. Set skillet aside to cool.

Place 1/2 cup cooked pumpkin seeds in the bowl of a food processor; add a pinch of salt, and pulse until finely ground. With the machine running, slowly add the remaining 6 tbs. olive oil. Add the lemon juice, and season with salt and pepper. Set the pumpkin vinaigrette aside.

When ready to serve, combine both lettuces and the onion in a lg. bowl. Pour the reserved vinaigrette over the top, and toss the salad to combine. Sprinkle with remaining 1/2 cup pumpkin seeds.

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