Best 2 Pumpkin Seed Vinaigrette Recipes
**Pumpkin Seed Vinaigrette: A Nutritious and Flavorful Dressing for Your Salads**
Looking for a healthy and flavorful dressing to elevate your salads? Look no further than pumpkin seed vinaigrette. Made with nutrient-rich pumpkin seeds, this dressing is packed with essential fatty acids, vitamins, and minerals. It's also incredibly versatile, complementing a wide range of salads, from hearty grain bowls to light and refreshing leafy greens.
In this article, we'll share two delicious pumpkin seed vinaigrette recipes: a classic vinaigrette and a creamy vinaigrette. Both dressings are easy to make and can be tailored to your taste preferences. So, let's get started and explore the world of pumpkin seed vinaigrettes!
PORK CHOPS AND SQUASH WITH PUMPKIN SEED VINAIGRETTE
There's no need to peel acorn, kabocha, or delicata squash; their skins are tender and edible, and add extra color and texture to the dish.
Provided by Bon Appétit Test Kitchen
Categories Pork Quick & Easy Low Cal High Fiber Dinner Pork Chop Squash Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Spread out pumpkin seeds on a large rimmed baking sheet. Toast, tossing once, until just beginning to darken, about 4 minutes. Let cool. Coarsely chop; set aside.
- Toss squash with 1 tablespoon oil on a large rimmed baking sheet; season with salt and pepper. Roast squash, turning occasionally, until golden brown and tender, 35-40 minutes.
- When squash has been roasting for 30 minutes, heat 1 tablespoon oil in a large heavy skillet over medium-high heat. Season pork chops with salt and pepper and cook until brown, 5-8 minutes. Turn over and cook until pork is cooked through, about 3 minutes longer.
- Whisk garlic, 3 tablespoons chopped cilantro, 2 tablespoons lime juice, reserved toasted pumpkin seeds, and remaining 3 tablespoons oil in a small bowl to combine. Season vinaigrette with salt, pepper, and more lime juice, if desired.
- Divide squash and pork among plates; spoon vinaigrette over. Top with cilantro leaves.
PUMPKIN SEED VINAIGRETTE
Steps:
- Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
- Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
- Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.
Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Choose the right pumpkin seeds: Use raw, hulled pumpkin seeds for the best flavor and texture.
- Toast the pumpkin seeds: Toasting the pumpkin seeds enhances their flavor and makes them more crunchy.
- Use a good quality olive oil: The quality of the olive oil you use will greatly impact the flavor of the vinaigrette.
- Add some acidity: Lemon juice, vinegar, or white wine vinegar can be used to add acidity to the vinaigrette.
- Season to taste: Be sure to taste the vinaigrette before serving and adjust the seasonings as needed.
Conclusion:
Pumpkin seed vinaigrette is a delicious and versatile dressing that can be used on a variety of salads, vegetables, and grilled meats. With its nutty flavor and creamy texture, it's sure to become a new favorite in your kitchen. So next time you're looking for a healthy and flavorful dressing, give pumpkin seed vinaigrette a try!
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