1. Toss the pumpkin pieces with the garlic cloves and 3 tbsp olive oil. Roast in the oven for 25 min at 350ºF or until tender. Move the pieces around halfway through cooking. Remove and allow to cool slightly.
2. To make the vinaigrette, mix the vinegar, 1/4 cup extra virgin olive oil and mustard. If you like a spicier dressing, you can add 1 clove of crushed garlic to this mixture.
3. Toss the ingredients together, preferably while the pumpkin is still warm. Serve right away.
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|Serving Size: 1 Serving (411g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 474 (61%)|
|Amt Per Serving||% DV|
|Total Fat 52.7g||70 %|
|Saturated Fat 14.5g||72 %|
|Monounsaturated Fat 27.3g|
|Polyunsanturated Fat 7.1g|
|Cholesterol 79.9mg||25 %|
|Sodium 910.6mg||31 %|
|Potassium 709.7mg||19 %|
|Total Carbohydrate 60.1g||18 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 52.5g|
|Protein 17.2g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 772
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