Toss thin pumpkin slices in your favorite prepared sauce or salad dressing, and what do you get? Savory, super-simple roasted crescents that can be served on their own or used to top salads like this one. And when the pumpkin is thinly sliced, you don’t even need to peel it.
- 2 lbs. fresh pumpkin (half a 4-lb. pumpkin), seeded and cut into crescents
- 6 tbs. gluten-free Asian BBQ sauce, such as San-J, divided
- 2 tbs. unseasoned rice vinegar
- 2 Tbs. vegetable or peanut oil
- 4 cups broccoli slaw
- 1/4 cup coarsely chopped, roasted peanuts
- 4 cups arugula
1 Preheat oven to 450˚F. Line baking sheet with parchment paper, and spray parchment with cooking spray.
2 Spread pumpkin crescents on prepared baking sheet. Brush with 2 Tbs. BBQ sauce, and spray with cooking spray. Roast 10 to 15 minutes, or until beginning to brown.
3 Flip pumpkin crescents with tongs, brush with 2 Tbs. BBQ sauce, and coat with cooking spray. Roast 12 to 15 minutes more, or until beginning to brown in spots.
4 Meanwhile, whisk together remaining 2 Tbs. BBQ sauce, rice vinegar, and oil to make dressing.
5 Toss together broccoli slaw, peanuts, and 3 Tbs. dressing in medium bowl.
6 To serve: Divide arugula among salad plates. Top with 1 cup broccoli slaw, then 6 roasted-pumpkin slices. Serve with remaining dressing.
- Serving Size: peer serving
- Calories: 237
- Carbohydrate Content: 28 g
- Fat Content: 13 g
- Fiber Content: 4 g
- Protein Content: 7 g
- Saturated Fat Content: 1 g
- Sodium Content: 348 mg
- Sugar Content: 16 g