Recipe // fall salad

October 27, 2011

Homemade vinaigrette is simple to make, and not time consuming at all.   Once you start making your own vinaigrette at home, you’ll never buy the store bought stuff again.  It is fresh, tastes amazing, and you know exactly what is in it!
Champagne vinegar gives a unique punch to your basic dressing, and a little goes a long way.  Pair it with a unique salad of mix greens, roasted pumpkin (see below), gorgonzola cheese, and pecans, and you are all set for a beautiful fall salad.
Champagne Vinaigrette Dressing
makes 2 cups (8 oz)
1/2 cup champagne vinegar
1 tablespoon sugar
1/2 teaspoons garlic, minced
1 1/2 teaspoons yellow onion, minced
1/2 teaspoon dijon mustard
1/2 teaspoon sea salt
1/4-1/2 teaspoon pepper
1 cup vegetable oil
Using your blender, place all of the ingredients in the blender and blend well. While still blending, slowly drizzle in vegetable oil.
{Roasted Pumpkin with Herbs}
Serves 2
1 sugar pumpkin (about 2lbs)
olive oil
sea salt
chopped fresh herbs of your choice (rosemary, thyme, basil, oregano, are all great choices)
Set your oven to Broil.
Slice the pumpkin in half lengthwise, and remove the seeds and string, and cut away the stem. (be sure to save your pumpkin seeds to make roasted pumpkin seeds)
Place the halved pumpkin on a solid surface and use your knife to cut off the skin.
After the skin is all removed, cut 2 inch strips length wise, then into small 2 inch bit sized pieces (or cubed if you prefer, about 1 inch)
Placed pumpkin on a baking sheet, and drizzle with olive oil, and stir.
Sprinkle with fresh ground pepper, and sea salt.
Place in the oven and roast for 15-20 minutes until cooked through, stirring occasionally.
Remove from oven, and sprinkle with your favorite fresh herbs.  (*Freshly grated parmigiano reggiano would be a great addition too!)
You can also serve it as a delicious side dish!

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