Autumn Pumpkin and Pepita Salad

Photo 1 (2)by Tina Swithin

I am in love with fall! I love the colors, the crisp air and the smell of pumpkins!   I recently reached out to my friends at the Paso Robles Inn for a seasonal recipe to share with you, the readers of the Paso Robles Insider.  I was delighted to receive a recipe for Autumn Pumpkin and Pepita Salad straight from the Chef's kitchen!   Cheers to pumpkins!  

The Paso Robles Inn's Autumn Pumpkin and Pepita Salad

Ingredients:
4 medium size leafs organic Bib lettuce
½ cup roasted, salted and pepitas
½ cup roasted walnuts
1 cup, peeled julienne cut raw pumpkin
½ cup white balsamic vinegar
4 medium roasted asparagus
½ cup dried cranberries
¼ cup crumbled gorgonzola cheese
¼ cup extra virgin olive oil
1 fresh lemon
2 TBS balsamic vinegar reduction
½ cup grape tomatoes, cut in half

Preparation:
Marinade Julienne pumpkin in white balsamic vinegar
Cut asparagus into 1 inch sections
Place Bib lettuce leafs in a 8-9 inch bowl
In this order, layer ingredients on top of lettuce leafs: Asparagus, pumpkin, cranberries, walnuts, gorgonzola and grape tomatoes
Drizzle with olive oil, the juice of the fresh lemon, balsamic reduction

Suggested Pairings:
Justin Chardonnay, 2010 or Donati Family Vinyards Pinot Blanc, 2012

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country.

Tina Swithin is the Blog Manager for TravelPaso.com where she writes blog-a-licious Paso Robles articles.  Tina is also a Huffington Post contributor where she covers family travel and "hidden gems" in California. Follow the Paso Robles Insider to get the inside scoop on all the haps in Paso Robles Wine Country. - See more at: http://blog.travelpaso.com/#sthash.SPj274xL.dpuf

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