Fall Salad of Caramelized Pumpkin Recipe

Name: Fall Salad of Caramelized Pumpkin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs pie pumpkin; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 tablespoon honey; ½ teaspoon honey; ½ teaspoon ground mace; ½ teaspoon fresh ground pepper; ¼ teaspoon salt; 4 cups frisee, lettues torn into bite-size pieces or 4 cups tender iside curly endive lettuce, torn into bite-size pieces; ¼ cup hazelnuts, toasted, chopped; 2 tablespoons apple cider vinegar; 2 tablespoons hazelnut oil; 1 tablespoon olive oil; 2 teaspoons fresh chives, minced; ¼ teaspoon fresh ground pepper; ½ teaspoon salt

Servings: persons

3 lbs pie pumpkin
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon honey
½ teaspoon honey
½ teaspoon ground mace
½ teaspoon fresh ground pepper
¼ teaspoon salt
4 cups frisee, lettues torn into bite-size pieces or 4 cups tender iside curly endive lettuce, torn into bite-size pieces
¼ cup hazelnuts, toasted, chopped
2 tablespoons apple cider vinegar
2 tablespoons hazelnut oil
1 tablespoon olive oil
2 teaspoons fresh chives, minced
¼ teaspoon fresh ground pepper
½ teaspoon salt

1
Heat oven to 350F
2
Place pumpkin on ungreased baking sheet.
3
Bake 20 minutes.
4
Remove from oven; increase oven temperature to 450F
5
Cool pumpkin until easy to handle.
6
Line baking sheet with foil.
7
Spray with nonstick cooking spray.
8
Cut pumpkin in half; remove seeds.
9
Cut each half into 4 wedges.
10
In small saucepan, heat butter and 1 T olive oil over low heat until butter is melted.
11
Brush over pumpkin wedges.
12
Place wedges on baking sheet.
13
Bake at 450F for 15 minutes; turn and brush with oil mixture.
14
Bake and additional 15 minutes or until tender.
15
Remove from oven.
16
Heat broiler.
17
In small bowl, combine honey and mace; brush over wedges.
18
Sprinkle with 1/2 t pepper and 1/4 t salt.
19
Broil, flesh side up, 2 minutes.
20
Remove from oven; cool slightly.
21
In small bowl, whisk together all dressing ingredients.
22
Place frisee in large bowl; toss with dressing.
23
Place on plates; top with pumpkin wedges.
24
Sprinkle with hazelnuts.

203

kcal

Calories

Fat

Carbs

Fat Carbs

* 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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 16 ingredients. The key ingredients include: 3 lbs pie pumpkin, 2 tablespoons unsalted butter, 1 tablespoon olive oil, 1 tablespoon honey, and more.

Yes, Fall Salad of Caramelized Pumpkin 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!

Fall Salad of Caramelized Pumpkin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions