Carrot Mole With Toasted Pumpkin Seed Vinaigrette

Name: Carrot Mole With Toasted Pumpkin Seed Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons raw green pumpkin seeds (pepitas); 1/4 cup balsamic vinegar; 3 tablespoons sugar; 1/4 teaspoon kosher salt; 1 teaspoon fresh thyme leaves, chopped; 3 tablespoons olive oil; 2 tablespoons onion, chopped; 1 teaspoon garlic, chopped; 1 teaspoon fresh ginger, chopped; 1/2 cinnamon stick; 1/2 fresh nutmeg, grated; 1/2 teaspoon ground coriander; 1/2 teaspoon chipotle chile powder; 1 teaspoon sesame seeds; 2 cups carrots, grated; 1 cup vegetable or chicken stock; 3 tablespoons sugar; kosher salt

Servings: persons

3 tablespoons raw green pumpkin seeds (pepitas)
1/4 cup balsamic vinegar
3 tablespoons sugar
1/4 teaspoon kosher salt
1 teaspoon fresh thyme leaves, chopped
3 tablespoons olive oil
2 tablespoons onion, chopped
1 teaspoon garlic, chopped
1 teaspoon fresh ginger, chopped
1/2 cinnamon stick
1/2 fresh nutmeg, grated
1/2 teaspoon ground coriander
1/2 teaspoon chipotle chile powder
1 teaspoon sesame seeds
2 cups carrots, grated
1 cup vegetable or chicken stock
3 tablespoons sugar
kosher salt

1
In a small pan over low heat, lightly toast the pumpkin seeds for 2 to 3 minutes.
2
Remove from the heat and place in a bowl with the remaining vinaigrette ingredients.
3
Stir together and set aside.
4
In a medium pot, heat the oil over medium-high heat.
5
When hot, add the onion, garlic, ginger, cinnamon stick, nutmeg, coriander, chipotle powder and sesame seeds.
6
Cook until the onions are tender and the spices are aromatic, 5 to 7 minutes.
7
Lower the heat to medium, add the carrots and cook for another 5 minutes.
8
Add the stock and sugar, and cook until the carrots are completely tender, about 10 minutes more.
9
Place in a blender and puree until smooth.
10
Season with salt.
11
Transfer the mole to a serving bowl and drizzle the vinaigrette on top.
12
Serve with grilled steak, lettuce leaves, tostones or whole-wheat tortilla chips.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons raw green pumpkin seeds (pepitas), 1/4 cup balsamic vinegar, 3 tablespoons sugar, 1/4 teaspoon kosher salt, and more.

Yes, Carrot Mole With Toasted Pumpkin Seed Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!