Pumpkin (Not Potato) Salad
Take this summer cookout classic to festive fall picnics by switching out potatoes for chunks of fresh pumpkin.
- 6 cups pumpkin cut in 1” cubes
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tbs grainy mustard
- 2 tbs maple syrup
- 1/3 cup Sherry vinegar
- 1/2 cup olive oil
- 1/2 cup pitted, chopped Castelvetrano olives
- 1/4 cup chopped capers
- 1/2 cup chopped Footprints Edibles Splendid flat parsley
Place steamer basket in a 3-4 quart sauce pot with water. Add pumpkin and steam on high heat until it can be pierced with a knife without splitting. Remove to a large bowl filled with half ice and half water to stop cooking. Drain when cool.
Combine pumpkin and onion in a large bowl.
Make dressing: sprinkle minced garlic with coarse salt and mash into a paste with the flat side of your knife. Whisk in mustard, maple syrup and sherry vinegar. Season with pepper.
Drizzle in oil, while whisking, to form a creamy emulsion.
Toss pumpkin and onions with dressing. Toss through olive capers and Footprints Edibles parsley.
Season to taste with more mustard, vinegar, salt or pepper.