Roast Pumpkin & Pine Nut Salad

Save
Next Video:
Oven Herb-Crusted Chicken....5

Roast pumpkin and pine nut salad is a great way to put a new spin on an old classic. Make roast pumpkin and pine nut salad with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: NYC Cuisine
Promoted By Zergnet

Comments

Video Transcript

Hi, I'm executive chef Jason Tilmann, Triomphe restaurant here at the Iroquois hotel, 49 west 44th street, New York City. Today, we are going to make a roasted pumpkin and toasted pine nut salad. Let's get started. What we have is we have some pumpkin that I have cut into quarters. I've seasoned it with salt and pepper. And I put it on a sheet pan. And I have roasted it in a 350 degree oven for about 12 to 15 minutes. Or until you can see it roasted but it's a little bit tender. We want a little body to them but we don't want them mushy. We want to have some texture so when we bite into it and that natural sugar and natural sweetness from the pumpkin comes out. So now we have our pine nuts. And pine nuts are have been seasoned with salt and pepper and put in a oven in a sheet pan and dry roasted. Really easy and really simple ok. We are going to add a little bit of baby greens ok which is our just a little salad mix, a mescalin salad mix where there's many different kinds of lettuces in there. From arugula to red lolla rosa and you know baby romaine lettuces ok. We are going to add a little bit of salt and a little bit of pepper. We are going to add some fresh herbs. And we are going to use our dressing. So what we are using for our dressing is a balsamic vinaigrette. And if you don't have balsamic vinaigrette that's completely fine. You can use a red wine vinaigrette. You can use raspberry vinaigrette for the fall. You can use a cranberry vinaigrette. And then we are going to go ahead and just go ahead and build this salad. We want to make sure we put our lettuce in the bottom. And so then we are going to go ahead and build up the salad with our, we want to put those pieces of the pumpkin on top so we can see them ok. Just like that ok. And then we are going to put, finish it just like that. Some fresh pine nuts on top. And some fresh herbs on top. And there you have our roasted pumpkin and toasted pine nut salad with balsamic vinaigrette. I'm execute chef Jason Tilmann, Triomphe restaurant here in the Iroquois hotel,New York City 49 west 44th street. Thank you so much for watching.

Featured

Related Searches

M
Is DIY in your DNA? Become part of our maker community.
Submit Your Work!