March 12, 2019
Roasted Pumpkin Salad with Chili Aioli, Spinach, Pomegranate Syrup, and Chili-Spiced Pepitas
A beautiful holiday salad. Using a chili aioli produces a more earthy, robust salad while a citrus aioli lends itself to a lighter, more refreshing salad. This one is a bit higher on the carbohydrates so best reserved for special occasions.
Servings: 10
Calories: 106kcal
Ingredients
Roasted Pumpkin
- 2 pie pumpkins (~6 cups) they sell these tiny pumpkins at Trader Joes around Thanksgiving
- 1/8 cup coconut aminos or gluten free soy sauce
- ¼ cup Lakanto monkfruit
- Salt and pepper to taste
Aioli
- 1 cup fractionated coconut oil must be fractionated or else you will get solid coconut oil bits
- 1 whole egg you can pasteurize this sous vide or use raw if not worried
- 1 tablespoon lemon juice
- 1 tablespoon Sriracha or harissa
- Salt and pepper to taste
- 1 tablespoon Lakanto monkfruit
Chili Spiced Pepitas
- 1 cup pepitas I like the raw ones from Trader Joes since they will become roasted
- 1/2 tablespoon chili powder
- 1/8 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg white
- 1/4 cup Lakanto monkfruit
Pomegranate Syrup
- 1/4 cup pomegranate juice
- 1/8 cup Lakanto monkfruit
To assemble the salad:
- 1 cup baby spinach
Instructions
To make the roasted pumpkin:
- Cube 2 pie pumpkins (do not peel) and toss with coconut aminos, swerve, salt, and pepper to taste. Put on parchment lined tray and bak at 400ºF for about an hour until browned along the edges. Check after 30 minutes to ensure the pumpkin isn’t burning. Add a touch more swerve and aminos towards end, to taste. When browned, turn off heat and leave in oven for another 15 minutes for seasonings to soak in and adjust to your liking.
To make the chili aioli:
- Place lemon juice and egg at the bottom of a glass jar that the head of an immersion blender barely fits in. Add oil on top. Insert blender head and blend on high, not moving blender until sauce beings to emulsify. When you form the aioli, then you can blend in the remaining ingredients. Adjust all flavors to taste.
To make the chili spiced pepitas:
- Whisk egg white till frothy and add all sweetener and spices. Mix in pepitas and coat well. Bake in a 350ºF preheated oven covered in parchment paper for about 15 minutes. Make sure they are spread in a single layer. Stir occasionally to make sure they are evenly drying. Separate them while still warm then cool completely.
To make the pomegranate syrup:
- Add pomegranate juice and sweetener to a shallow pan and bring to a boil. Reduce volume by half. Reserve.
To assemble the salad:
- Toss the pumpkin in the aioli then place on a plate with spinach. Intersperse leaves of spinach throughout salad. Top with pepitas. Lastly, drizzle the pomegranate syrup around the base of the salad. Serve at room temperature.
Notes
For ease, you can use Primal Kitchen mayo and add chili. Alternatively, add the zest of one lemon and one orange in place of Sriracha to produce a citrus aioli.
Nutrition Facts
Roasted Pumpkin Salad with Chili Aioli, Spinach, Pomegranate Syrup, and Chili-Spiced Pepitas
Amount per Serving
Calories
106
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Cholesterol
16
mg
5
%
Sodium
182
mg
8
%
Potassium
563
mg
16
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
4
g
8
%
Vitamin A
12000
IU
240
%
Vitamin C
14.8
mg
18
%
Calcium
38
mg
4
%
Iron
1.9
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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