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40 mins

Fall Pumpkin & Mushroom Salad
Light, yet decadent, this pumpkin and mushroom salad is classified as comfort food!

Posted by Joy winter Published See Joy winter's 10 projects »


You Will Need

– 1 small about 1 1/2 lb sugar pumpkin or butternut squash if you can’t find fresh pumpkin
– 2 large shallots, sliced in rings
– 1 pound of meat mushrooms such as portobello, shiitake, or cremini, de-stemmed tops cut in half, portobello cut in strips
– 1/4 extra virgin olive oil
– salt and pepper to taste
– 1 small truffle or truffle oil
– 2 tbsp of a nice balsamic vinegar at least 15 years old
– juice of one fresh lemon
– 1 tsp super finely minced fresh rosemary
– 2 cup or so of your favorite mixed greens
  • 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.

  • Step 2

    2. Combine the pumpkin, shallots, mushroom tops and oil in a bowl and toss to coat.

  • 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.

  • 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.

  • Step 5

    5. Toss the dressing in the now warm to room temperature broiled veggies.

  • 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.

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