Pumpkin Salad

By Alex Guarnaschelli

Published on September 21, 2009

As the leaves outside start to darken and fall, the cool, bright flavors of summer begin to fade away. Though the departure of summer's bounty is always a bit sad, it gives way to the more complex and soul-warming flavors of autumn. The taste, color, and texture of pumpkin has embodied this season for me ever since I was a child. Whether I'm reminiscing about baking a pumpkin pie with my grandmother or toasting pumpkin seeds with my mom, this recipe for a pan-roasted pumpkin salad (at the top of "Holiday Recipes") shows off the beauty of a vegetable that has a home on nearly every doorstep in America.

Gavin Kaysen is the executive chef of Cafe Boulud in New York City.

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