Roasted jack-o-lantern wedge salad

By Paul Lillakas
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  • 1 pie pumpkin
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • 3/4 teaspoon ground sage
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon sea salt
  • 4 cups baby kale or arugula
  • 1 shallot, thinly sliced
  • 1 cup roasted walnuts
  • 1/2 cup goat cheese, crumbled
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds


  1. Preheat oven to 400F. Line sheet pan with parchment paper.
  2. Cut a circle around the stem on top of pumpkin to create a lid; set aside. Cut a small circle out of bottom to remove the woody centre; discard. Remove innards of pumpkin; discard, reserving seeds if desired. Carve simple jack-o-lantern design into pumpkin.
  3. In bowl, whisk together oil, vinegar, honey, garlic, sage, nutmeg and salt. Drizzle two tablespoons of oil mixture into pumpkin; rub inside and out to coat. Replace lid of pumpkin; roast on prepared baking sheet until tender, about 35-45 minutes.
  4. To serve: In bowl, toss together baby kale, shallots, walnuts, goat cheese, cranberries and pumpkin seeds. Slice pumpkin into wedges at the table. Serve each wedge topped with salad.

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