it's another recipe post! a few months ago i was reading a blog where a woman was talking about her family's new food addiction. i can't remember exactly what her kids were inhaling, but she said it was inspired by a recipe she found on 101cookbooks. it involved a pumpkin and since i had two in storage i was pretty determined to try my hand at it. finally, yesterday, i did. while searching for the blog i had read, i instead came across the recipe on 101 cookbooks, so i did that one.
sorry i don't have pictures, but i do have a link to the website where i got the recipe and that has pictures. and hers are pretty! much prettier than how my dish turned out, but according to bret, taste is what matters anyway, and this was a winner. he nearly ate the whole bowlful by himself!
By the way, what I'm posting here is my version of the recipe. Feel free to follow the original.
Roasted Pumpkin Salad
3 cups of diced and peeled pumpkin (obtained from Mother's garden last fall)
2 large onions cut into large chunks (basically quartered)
olive oil and salt - no measurement - enough to coat the pumpkin and onions.
Toss the pumpkin and onion in oil and salt and then bake on a lined cookie sheet for around 50 minutes at 375. Every now and then try to stir it up a bit so they can bake on new sides. The goal is to have them caramelize a bit.
While that is baking, make two cups of brown rice.
While rice is cooking, blend the following in a food processor to make the dressing:
1/3 cup sunflower seeds
1/3 cup olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1 tablespoon honey
2 tablespoons warm water
1/2 cup cilantro, roughly chopped
When everything is done, mix them all together and enjoy!