For the traditional tri-divided “meat (or tofu) and potatoes” plate, it’s indecent to serve without a side dish or salad. I’ll gladly sit down to a mélange of side dishes or big (i.e., non-birdlike, meal-sized) salads, becoming utterly lazy about the protein component (thank goodness for poached and fried eggs). Salads and sides can make a satisfying meal by themselves and can make a meal with other components sparkle. They’re the bites we go back to for seconds, and are often vegetable-focused, which pleases me. Pumpkin is involved every which way in this chapter, employed as both the star and sidekick. Whether featuring its traffic cone–orange flesh, crunchy pastel green seeds, or evergreen oil, these pumpkin salads and sides have their dukes up and are ready to fight their way to the spotlight.
PUMPKIN CAESAR SALAD WITH SAGE SOURDOUGH CROUTONS
LETTUCE CUPS WITH ORANGE, CUMIN SEED ROASTED PUMPKIN, AND TAHINI YOGURT DRESSING
ITALIAN PUMPKIN HOLIDAY SALAD WITH GORGONZOLA AND CRANBERRY DRESSING
DELICATA SQUASH AND ARUGULA SALAD WITH PUMPKIN SEED OIL VINAIGRETTE
KALE SLAW WITH APPLES, WHITE CHEDDAR, AND PUMPKIN HONEY MUSTARD DRESSING
ROASTED JARRAHDALE PUMPKIN AND ONIONS WITH LEMONY WHIPPED FETA
BLACK QUINOA WITH HEIRLOOM PUMPKIN, CHESTNUTS, AND MINT
ROASTED PUMPKIN WITH ONIONS, POMEGRANATE, AND YOGURT
SKILLET PUMPKIN WITH BROWN BUTTER, HONEY, AND CLEMENTINE
MILLET COUSCOUS WITH ROASTED PARSNIPS, PUMPKIN, AND MINT
WARM WILD RICE WITH SPINACH, PUMPKIN, AND GRAPES
VANILLA ROASTED PUMPKIN WEDGES
TWICE-BAKED MASHED PUMPKIN AND APPLES WITH PECAN OAT CRUNCH