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Spiced Almond and Pumpkin Seed-Crusted Pumpkin Salad
Serves 4.
If you think pumpkin is best trotted out twice a year as a pie filling, think again. Chef Luptak prefers using Rouge vif d’Étampes pumpkin, a French heirloom variety, when he makes this salad. “Rouge vif d’Étampes” means “bright red from Étampes”—an old commune in France. These flat pumpkins were a fixture in Paris’s central market in the late 1800s.
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If you have ground spices on hand instead of seeds, they’ll work fine in the pumpkin seed crust as well. Toast them in the frying pan, but skip the grinding.
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Ingredients
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- 2/3 lb (300 g) red Kuri squash or butternut squash
- 2 tsp (10 mL) extra-virgin olive oil
- 1/4 cup (60 mL) chopped onion
- 2 tsp (10 mL) minced garlic
- 4 cups (1 L) low-sodium vegetable stock
- 1 1/2 Tbsp (22 mL) maple syrup
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) pepper
- Leaves from 5 sprigs of fresh thyme
Roasted Pumpkin
- 1 1/3 lb (600 g) Rouge vif d’Étampes pumpkin or sugar pumpkin
- 1/4 tsp (1 mL) salt
- 3/4 tsp (4 mL) black pepper
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 tsp (5 mL) ground nutmeg
- Leaves from 5 sprigs of fresh thyme
- 1 1/2 Tbsp (22 mL) maple syrup
Pumpkin Seed Crust
- 1 tsp (5 mL) cumin seeds
- 2 tsp (10 mL) cardamom seeds
- 1 tsp (5 mL) coriander seeds
- 1/3 cup (80 mL) pumpkin seeds, reserved from roasted pumpkin
- 1/4 cup (60 mL) almonds
- 1/2 tsp (2 mL) dried chili flakes
- 1/4 tsp (1 mL) salt
- 3/4 tsp (4 mL) black pepper
- 2 1/2 tsp (12 mL) raw sugar
- 2 cups (500 mL) sprouted lentils
Nutrition
Per serving:
- calories 338
- protein 8g
-
fat
17g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
46g
- sugars 15g
- fibre 5g
- sodium 608mg
