Recipe info Category: Salads Recipe: Honey Pumpkin Salad with Sage Croutons Rating: 5.00 Contributor: n/a

Honey Pumpkin Salad with Sage Croutons 1 sugar pumpkin or butternut squash (1 1/2 pounds), peeled, seeded and cut into 1-inch dice 1/4 cup honey 2 Tbs unsalted butter, melted Eight 1/2 inch-thick slices of country bread Roasted pumpkin seed oil, for brushing 5 sage leaves 1/4 cup pumpkin seeds 1 Granny Smith apple, halved, cored and thinly sliced 2 Tbs apple cider vinegar 1 Fuyu persimmon, peeled and finely chopped (optional) 1. Preheat the oven to 375 degrees F. In a bowl, toss the pumpkin with the honey and the melted butter. Spread the pumpkin on a rimmed baking sheet and roast for about 35 minutes, or just until tender; let cool. 2. Arrange the bread on a cookie sheet and bake in the oven with the pumpkin for about 5 minutes, or until lightly toasted. Brush the toasts generously with pumpkin seed oil and rub with the sage leaves. Spread the pumpkin seeds in a pie plate; toast in the oven for about 3 minutes, or until fragrant. 3. In a bowl, toss the apple with 1/2 tablespoon of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tablespoons of vinegar. Season both with salt and pepper. To Serve 1. Set a crouton on each plate and top with the apple slices. Spoon the pumpkin salad and chopped persimmon over the apple slices. Garnish with the toasted pumpkin seeds and serve.

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