Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Fresh Pumpkin & Mushroom Salad with Truffle Vinaigrette


1 small about 1 1/2 lb sugar pumpkin or butternut squash if you can’t find fresh pumpkin
2 large shallots, sliced in rings
1 pound of meat mushrooms such as portobello, shiitake, or cremini, de-stemmed tops cut in half, portobello cut in strips
1/4 extra virgin olive oil
salt and pepper to taste
1 small truffle or truffle oil
2 tbsp of a nice balsamic vinegar at least 15 years old
juice of one fresh lemon
1 tsp super finely minced fresh rosemary
2 cup or so of your favorite mixed greens

1. Prepare you pumpkin. Slice open, remove the seeds and peel or cut off the skin. Cube the pumpkin meat into  1″ to 2″ squares.

2. Combine the pumpkin, shallots, mushroom tops and oil in a bowl and toss to coat.

3. Put baking sheet under the broiler for about 15-20 minutes until pumpkin is slightly charred and cooked through.You will have to turn the veggies with a spatula a few times during the cooking to help them cook evenly.  When veggies are cooked through transfer them to a bowl.

4. Whisk the balsamic with the fresh lemon juice. If using a canned truffle mince about 1 oz and add it and 1 tablespoon of the oil truffle into the dressing. (If you are not using the truffle oil,  use 1 tbsp olive oil)  Whisk in the rosemary and let it sit for a minute to for the flavors to marry.

5. Toss the dressing in the now warm to room temperature broiled veggies.

6. Plate at this time a nice portion of greens and top it with the roasted veggies. If using a fresh truffle, slice 4 or 5 slices on a truffle slicer over each servingor drizzle a small  (less is more here) amount of truffle oil last minute over each salad and serve.




Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook