How to Make Chef Clay Conley’s Roasted Seminole Pumpkin Salad

Roasted Seminole Pumpkin Salad

SERVES 4 TO 6

GARAM MASALA VINAIGRETTE

• 1 tablespoon La Boite Everyday Masala
• 2 tablespoons pear or cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 cup olive oil Salt and pepper

PREPARATION: In a small bowl, whisk together the first four ingredients, then slowly drizzle in the olive oil, whisking constantly to emulsify. Season with salt and pepper to taste.

PEAR GARNISH

• 1 ripe, thinly shaved Bartlett pear
• Squeeze of lemon juice

PREPARATION: In a small bowl, gently toss shaved pear with lemon juice to prevent browning.

SALAD

• 1 medium seeded Seminole pumpkin, cut into wedges (about 2 pounds usable flesh)
• 1 small red onion, cut into wedges
• 6 ounces trimmed chestnut mushrooms, halved
• 2 cups Tuscan kale (or other kale), ribs removed and leaves torn into bite-size pieces
• 3/4 cup plain, full-fat Greek yogurt
• 1/2 cup cilantro leaves
• 2 thinly sliced scallions
• 1/3 cup chopped toasted pistachios
• Olive oil
• Salt and pepper

PREPARATION: Arrange pumpkin, onion and mushrooms on separate parchment-lined baking sheets. Drizzle all vegetables with olive oil and season generously with salt and pepper. Roast at 400 degrees until golden and tender, about 25 to 30 minutes for the pumpkin, flipping once halfway through; 20 to 25 minutes for the onion; 18 to 20 minutes for the mushrooms. Let vegetables cool slightly. Massage kale with a drizzle of olive oil and a pinch of salt for 30 to 60 seconds to soften the texture. Spread Greek yogurt across the bottom of a large serving platter. In a large bowl, gently toss roasted vegetables, kale and garam masala vinaigrette until just coated. Layer the dressed salad over the yogurt, and top with pear garnish, cilantro, scallions and pistachios. Serve warm or at room temperature alongside grilled meats.   

NOTE: Seminole pumpkin is a Florida heirloom variety with dense, sweet flesh and excellent roasting properties. If unavailable, substitute with kabocha or delicata squash.

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For more about Chef Clay Conley’s latest venture, Stoke, click here.

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