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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.
[callout]
Going to ground
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. [/callout]Advertisement
Ingredients
“Pumpkin” Purée
- ⅔ lb red Kuri squash or butternut squash
- 2 tsp extra-virgin olive oil
- ¼ cup chopped onion
- 2 tsp minced garlic
- 4 cups low-sodium vegetable stock
- 1 ½ Tbsp maple syrup
- ¼ tsp salt
- 1/8 tsp pepper
- Leaves from 5 sprigs of fresh thyme
Roasted Pumpkin
- 1 ⅓ lb Rouge vif d’Étampes pumpkin or sugar pumpkin
- ¼ tsp salt
- ¾ tsp black pepper
- 2 Tbsp extra-virgin olive oil
- 1 tsp ground nutmeg
- Leaves from 5 sprigs of fresh thyme
- 1 ½ Tbsp maple syrup
Pumpkin Seed Crust
- 1 tsp cumin seeds
- 2 tsp cardamom seeds
- 1 tsp coriander seeds
- ⅓ cup pumpkin seeds, reserved from roasted pumpkin
- ¼ cup almonds
- ½ tsp dried chili flakes
- ¼ tsp salt
- ¾ tsp black pepper
- 2 ½ tsp raw sugar
- 2 cups sprouted lentils
Nutrition
Per serving:
- calories 338
- protein 8g
- fat 17g
-
carbs
46g
- sugar 15g
- fiber 5g
- sodium 608mg
