Hungry For: Warm Pumpkin Salad with Polenta

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This salad looks like it takes some serious work: roasted pumpkin or butternut squash is layered with arugula, toasted squares of polenta and candied pumpkin seeds.

But the flavors just sound so good, especially right now, before we've hit pumpkin overload. It's a different and non-dessert way to use up that pumpkin, and there may be some ways to trim down the recipe's complexity.

Warm Pumpkin Salad with Polenta and Candied Pumpkin Seeds, at Epicurious.

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Autumn, Salad

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.

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