Are you drooling from that first photo? Me, too. I didn’t take it, though. I still have plenty to learn about making drool worthy photographs, but right now my focus is on my family (hello new baby!) and work. Yes, work. I returned to work this week. I barely have time to cook, let alone blog, and as I perused my draft posts, I knew I had to share this recipe pronto.
I first made this in the fall but this is a fabulous spring recipe, too, or even for the summer when the lettuce is fresh and you still have cans of pumpkin you’d like to use.
The toasted sage croutons were the highlight of the salad. They were seriously yum. The dressing has pumpkin and (vegan) Worcestershire sauce which Allison called this a pumpkin Caesar dressing, although I didn’t think it was that similar to Caesar dressing (I luuuuv this non-standard one, though). Together it was a nice salad infused with fall flavours.
The recipe comes from Allison Day‘s latest cookbook bursting with all things pumpkin and gorgeous photos. I loved her first cookbook, Whole Bowls, which showcases vegetarian bowl foods, and this cookbook highlights vegetarian pumpkin recipes.
Curried pumpkin tofu calzones, heirloom pumpkin gnocchi with oven-roasted tomato sauce, poppy seed pumpkin and mango salad rolls, silky pumpkin ginger soup with clementine and vanilla, mellow meyer lemon pumpkin curry bowls, delicata squash and arugula salad with pumpkin seed oil vinaigrette… yeah, she has her bases covered by teaching you how to cook with different pumpkins (including heirlooms, although you don’t necessarily need to use them), pumpkin seeds and even pumpkin oil. The recipes are unique and again, her photos are gorgeous.
Oh how I wish her Gingerbread Pumpkin Cheesecake with a Pecan Oat Crust was vegan, but most recipes can easily have the cheese or eggs omitted for vegan friendly recipes. Her chocolate pumpkin seed butter cups and vegan coconut-vanilla-pumpkin panna cotta look great and are vegan, although you would need egg substitutes for the majority of the dessert recipes that require baking.
My baby just woke up, so I’ll end this quickly with a giveaway. More about work/baby/life in a later post.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada or the United States. To be entered in the random draw for the book, please leave a comment below telling me whether you are tired of pumpkins and winter squashes yet. The winner will be selected at random on March 12, 2017. Good luck!
Recipes from Purely Pumpkin spotted elsewhere:
Pumpkin Caesar Salad with Sage Sourdough Croutons
Author’s note: A remarkably easier take on Caesar salad dressing that walks the line between cream-based and vinaigrette variations, pumpkin purée acts in lieu of raw egg yolks, emulsifying the dressing while keeping things bright—in both texture and color—and light.
For the Sage Sourdough Croutons
4 (1-inch) slices grainy sourdough bread, cut into large cubes
4 teaspoons extra-virgin olive oil
2 teaspoons dried sage
¼ teaspoon salt
ground black pepper, to taste
For the dressing and salad
½ cup pumpkin purée
¼ cup extra-virgin olive oil
¼ cup lemon juice
1 tablespoon Worcestershire sauce (vegan and gluten-free, if required)
¼ teaspoon salt
coarsely ground black pepper, to taste
1 head romaine lettuce, torn into bite-sized pieces or left whole to enjoy with a knife and fork
1. Preheat oven to 375ºF. On a large-rimmed baking sheet, toss all crouton ingredients until evenly coated. Bake for 5 minutes, toss, and bake for 5 to 10 minutes longer, until light brown and crisped. Set aside.
2. In a small bowl, mix all dressing ingredients.
3. If tossing salad, combine romaine, croutons, and dressing. Serve immediately. If enjoying with a knife and fork, mound whole romaine leaves on a plate, drizzle with dressing, and top with croutons. Serve immediately.