Ingredients
- 8 Servings
Preparation
- 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. 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. In a bowl, toss the apple with 1/2 tbs of the vinegar. In another bowl, toss the pumpkin with the remaining 1 1/2 tbs of vinegar. Season both with salt and pepper.
- TO SERVE
- 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.
- This would a great starter salad for a Thanksgiving dinner.
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