Roasted Pumpkin Kabob Salad

This fall side salad could also be a main dish at lunch. Serve with hearty whole grain bread for a more filling meal.

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  • Makes: 6 servings
  • Prep: 45 mins
  • Roast: 55 mins 325°F

Roasted Pumpkin Kabob Salad

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Directions

  1. Preheat oven to 325 degrees F. Halve pumpkin or squash; scoop out and discard fibrous strings and seeds. Peel with a vegetable peeler or sharp paring knife. Cut into 1-1/2- to 2-inch chunks. Thread onto six 8- to 10-inch wooden skewers. Place in a foil-lined shallow baking pan.
  2. Combine the 1/4 cup oil, garlic, the 2 teaspoons sage, lemon peel, salt, and 1/4 teaspoon pepper. Brush half the oil mixture over kabobs. Roast, uncovered, for 40 minutes. Raise oven temperature to 450 degrees F. Brush kabobs with remaining oil mixture. Roast for 15 minutes more or until tender.
  3. Meanwhile, in a screw-top jar combine the 1/3 cup oil, lemon juice, mustard, and 1/4 teaspoon pepper. Cover and shake well; set aside. Shape goat cheese into 6 balls; roll in pumpkin seeds or nuts and/or the 1 tablespoon sage.
  4. Just before serving, place mesclun, kabobs, and prepared cheese balls in a serving bowl. Drizzle with dressing. Makes 6 servings
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Nutrition Facts (Roasted Pumpkin Kabob Salad)

  • Per serving:
  • 289 kcal ,
  • 27 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 17 g monounsaturated fat ),
  • 9 mg chol. ,
  • 399 mg sodium ,
  • 10 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 6 g pro.
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