Best 2 Pumpkin Seed Vinaigrette Recipes
Pumpkin seed vinaigrette is a flavorful and healthy dressing that can add a unique touch to your salads, roasted vegetables, and even grilled meats. Made with a blend of roasted pumpkin seeds, olive oil, vinegar, and herbs, this dressing is packed with nutrients and antioxidants. Whether you're looking for a light and tangy dressing for a summer salad or a rich and creamy sauce for a hearty winter meal, pumpkin seed vinaigrette is a versatile and delicious option that is sure to impress your taste buds.
Here are our top 2 tried and tested recipes!
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 for Making Pumpkin Seed Vinaigrette:
- Use fresh pumpkin seeds for the best flavor.
- Toast the pumpkin seeds before using them to enhance their flavor.
- Use a variety of vinegars to create different flavor profiles. Some good options include apple cider vinegar, balsamic vinegar, and white wine vinegar.
- Add some Dijon mustard to the vinaigrette for a bit of tang.
- Season the vinaigrette with salt and pepper to taste.
- Let the vinaigrette sit for at least 30 minutes before using to allow the flavors to meld.
- Store the vinaigrette in a jar or bottle in the refrigerator for up to 2 weeks.
Conclusion:
Pumpkin seed vinaigrette is a delicious and versatile dressing that can be used on a variety of salads, vegetables, and meat dishes. It's a great way to add some extra flavor and nutrition to your meals. With so many different variations to try, you're sure to find a pumpkin seed vinaigrette recipe that you love. So next time you're looking for a new salad dressing, give pumpkin seed vinaigrette a try. You won't be disappointed!
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