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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • Just before serving, place mesclun, kabobs, and prepared cheese balls in a serving bowl. Drizzle with dressing. Makes 6 servings

Nutrition Facts

289 calories; 27 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 17 g monounsaturated fat; 9 mg cholesterol; 399 mg sodium. 485 mg potassium; 10 g carbohydrates; 1 g fiber; 2 g sugar; 6 g protein; 7677 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 2 mg iron;

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