About
Fall Pumpkin & Mushroom Salad
Light, yet decadent, this pumpkin and mushroom salad is classified as comfort food!
Tags
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A. Day favorited Fall Pumpkin & Mushroom Salad
13 May 20:28
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Joy winter published her project Fall Pumpkin & Mushroom Salad
03 May 17:27
You Will Need
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Step 1
1. Prepare you pumpkin. Slice open, remove the seeds and peel or cut off the skin. Cube the pumpkin meat into 1″ to 2″ squares.
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Step 2
2. Combine the pumpkin, shallots, mushroom tops and oil in a bowl and toss to coat.
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Step 3
3. Put baking sheet under the broiler for about 15-20 minutes until pumpkin is slightly charred and cooked through.You will have to turn the veggies with a spatula a few times during the cooking to help them cook evenly. When veggies are cooked through transfer them to a bowl.
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Step 4
4. Whisk the balsamic with the fresh lemon juice. If using a canned truffle mince about 1 oz and add it and 1 tablespoon of the oil truffle into the dressing. (If you are not using the truffle oil, use 1 tbsp olive oil) Whisk in the rosemary and let it sit for a minute to for the flavors to marry.
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Step 5
5. Toss the dressing in the now warm to room temperature broiled veggies.
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Step 6
6. Plate at this time a nice portion of greens and top it with the roasted veggies. If using a fresh truffle, slice 4 or 5 slices on a truffle slicer over each serving or drizzle a small (less is more here) amount of truffle oil last minute over each salad and serve.
