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Delicious Pumpkin Seed Oil Recipes
Honey Pumpkin Salad with Sage Croutons

Ingredients

8 Servings
1 sugar pumpkin or butternut squash (1 1/2 lbs), peeled, seeded and cut into 1 inch dice
1/4 cup honey
2 tbs unsalted butter, melted
8 1/2 inch-thick slices of country bread
roasted Pumpkin Seed Oil, for brushing
5 sage leaves
1/4 cup Pumpkin Seeds
1 Granny Smith apple, halved, cored and thinly sliced
2 tbs apple cider vinegar

Instructions

Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant. In a bowl, toss the apple with 1/2 tbs of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tbs of vinegar. Season both with salt and pepper.
TO SERVE
Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.
This would a great starter salad for a Thanksgiving dinner.

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