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Winter Salad with Roasted Pumpkin and Oyster Mushrooms



  • pumpkin
  • 3/4 cup olive oil
  • 4 tablespoon brown sugar
  • 4 tablespoon Salt and pepper
  • 1/2 pound mushroom
  • 2 tablespoon flour
  • 1/4 cup wine vinegar
  • 1 tablespoon mustard
  • 1 pound arugula
  • 1 cup Canola
  • 1/4 pound cheese


Baking Directions:

Preheat the oven to 350. Skin the pumpkin, cut it in half, remove the seeds and dice the flesh into 1/2-inch squares.

In a bowl, mix the pumpkin, 2 tablespoons olive oil, brown sugar, salt and pepper.

Spread the mixture on a baking sheet and roast for about 10 to 20 minutes or until golden brown.

Set aside.

Divide the oyster mushrooms into two equal portions.

Heat 3 tablespoons of olive oil in a sauté pan over medium heat and sauté half of the mushrooms until golden brown.

Lightly flour the remaining mushrooms and set aside.

Deep fry in very hot oil.

  In a deep fryer, heat 1 cup of Canola oil and cook mushrooms until crispy, about 3-5 minutes.

Place the mushrooms on a paper towel to drain.

Season with salt.

To make the dressingIn a bowl, combine the sherry wine vinegar, 3/4 cup extra-virgin olive oil, mustard, salt, and pepper.

Stir until smooth.

In a bowl, mix the arugula, sautéed mushrooms and roasted pumpkin.

Add the sherry vinaigrette and Parmesan cheese.

Add salt and pepper to taste.

Place the salad on a platter and sprinkle the crispy mushrooms on top.