The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Dressing Up Pumpkin Seeds

Dressing Up Pumpkin Seeds

It’s October, so everything’s coming up pumpkin again.

We have recipes to use the flesh of the pumpkin, but what about all those seeds? Don’t throw them away. Toast them and you can use them in a variety of ways.

Case in point: Cilantro Pumpkin Dressing from Chef Charles Pejeau of Holy Tequila in Hilton Head, South Carolina. It is an extremely popular choice for diners at the restaurant, and perfect atop the signature Taco Salad.

“Nine out of 10 people seem to like ranch, and this dressing has that similar creamy base. The cilantro brightens things up, and the pumpkin seeds add a rich, nutty flavor. The Taco Salad has lots of crazy flavors and textures that are great for fall—salty cheese, sweet corn, and creamy guacamole,” Chef Charles explains.

“Another one of my favorite fall salads—that goes perfectly with this dressing—has roasted butternut squash and goat cheese over a bed of arugula and frisée for a peppery crunch. I like to add a smoked chicken thigh over the salad, or grilled swordfish or mahi.“

So toast those seeds and blend this up. We know you can find many uses for it.

Cilantro Pumpkin Dressing
from Chef Charles Pejeau of Holy Tequila, Hilton Head, SC


Mentioned in this post: