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Pickled Pumpkin and Kumquat Salad

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Submitted by: roxiechan

 

Serve this salad to add a twist to your spread. Sugar pumpkin, kumquats, crystallized ginger, mint and garlic are an unbeatable combination.
 

Ingredients

  • 2 pounds sugar pumpkin, peeled, seeded and cut into bite sized 1/4 inch thick slices
  • 1/2 cup thinly sliced and seeded kumquats
  • 1/4 cup crystallized ginger bits
  • 2 tbsp minced green onion
  • 2 tbsp snipped mint
  • 1/2 cup seasoned rice vinegar
  • 1 tbsp sesame oil
  • 1 clove garlic, crushed
  • 1 tsp mustard seeds
  • 1 tsp chili garlic sauce
  • Garnish: torn watercress and black sesame seeds

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Method

Lightly oil a large baking sheet and arrange pumpkin slices on sheet. Roast at 350 degrees for 15 minutes. Cool slightly, then place pumpkin in a large bowl with kumquats, ginger, onion and mint. In a small bowl, combine remaining ingredients until well mixed. Pour over pumpkin mixture and stir to coat evenly. Cover bowl and refrigerate at least 1 hour. To serve, arrange pumpkin mixture on a watercress lined serving platter, and garnish with sesame seeds.

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: roxiechan ()

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