Welcome to one of The Coachella Valley Art Scene’s favorite guest blog series titled, “Foodie Rant with Angie Kat.”

Angie Kat is a guest writer to the CVAS who passionate about the art of cuisine and making her own recipes from scratch.  She is from Palm Springs, is a talented photographer (provides all her own photo features in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.

So, without further ado… I present to you… Angie Kat!!!



Roasted Pumpkin Salad

written and photographed by Angie Kat

Oh Fall! How I love thee, let me count the ways ….
I absolutely positively,  love fall in this beautiful desert.  We are so spoiled,  compared to the rest of the country.  The weather is perfect, a nice 70-80 degrees in the day, a crisp 40-50 degrees at night.  I look forward to the food changes as well.  During the summer I find myself grilling nearly every day, chicken breasts, meats, carnivore , grilled vegetables on top of a grilled salad on top of my grilled hand because by August I’m so bored with grill food that I’m falling asleep while cooking outside. Yawn!  So by the time October comes around, I’m  ready to light that oven UP! Burn baby, burn! Ok, don’t burn, but you get what I’m saying ha-ha.
So one Saturday, while walking through the Farmer’s Market I see a sweet little baby pumpkin all round and orange.  It was so cute! I’m sure this tastes great, it’s too cute not too?  I had just met an organic Sugar Pumpkin.  I didn’t have a clue what to make with it but that didn’t matter, I would find some use for it, I’ll be damned!
So when I get home, I say to myself, “Self, what can we make in this thing?” Well me & self, found something great while thumbing through the latest Women’s Health Magazine.  So thank you to them for the recipe. This is really amazing, I have to pay it forward.Roasted Pumpkin And Pomegranate Salad with Pumpkin Seed Oil VinaigrettePrep Time: 15 minutes
Cooking Time: 30 minutes

3 cups pumpkin, cut into 1-inch cubes
2 tsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
6 cups mixed winter salad greens (I got mine at Trader Joes, the organic bags)
1/2 cup pomegranate seeds (It’s heavenly Pomegrante Time! Huge mama jama’s on my tree!)
8 tsp lightly toasted pumpkin seeds (guts from the cutie wootie pumpkin)
1/4 cup crumbled goat cheese (Again, T.J.;s unhormoned pumped, heavenly pure  goat cheese)
Vinaigrette: (makes 1/2 cup)3 Tbsp olive oil
2 Tbsp champagne vinegar
3 Tbsp orange juice
1 tsp Dijon mustard
1 small chopped shallot  (the same stand at the Farmer’s market has THE BEST shallots! I’ll get his name for next time so you know which stand I’m talking about)
1 tsp honey (again, farmer’s market find!  Love our BEES! Keep them alive and  working and making the world a beautiful place!)
1/4 tsp salt
1/4 tsp pepper

1. Preheat oven to 400°F. Toss pumpkin with olive oil, salt, and pepper and arrange in one layer on a lipped baking sheet. Roast until pumpkin is tender-firm and edges are caramelized, about 30 minutes. Remove from oven and let cool completely.2. Combine all vinaigrette ingredients in a small jar with a tight-fitting lid and shake until dressing emulsifies and has a creamy appearance.3. Divide the greens evenly among 4 salad plates. Scatter 1/2 cup roasted pumpkin, 1 tablespoon pomegranate seeds, 2 teaspoons pumpkin seeds, and 1 tablespoon goat cheese on top of each plate of greens. Drizzle with 2 tablespoons vinaigrette.

Makes 4 Servings.

Until next time everyone!
Stay tuned for a remix of this Foodie portion. New format comin’ .
And, as always, if you have any suggestions email me: