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    Grilled Pumpkin Salad

    Give your greens some orange this National Pumpkin Day, and whip up a tasty butternut pumpkin salad. Top with tangy goat cheese, toasted walnuts and sweet dried cranberries drizzled in a honey-balsamic dressing for a full-flavored meal.



    • 1 3-lb butternut pumpkin
    • ½ cup walnuts
    • ½ cup dried cranberries
    • ¼ cup goat cheese
    • 3 cups arugula
    • Olive oil, for brushing
    • Salt, for tasting



    • ¼ cup honey
    • 1 ½ tbsp. balsamic vinegar
    • 1 tbsp. olive oil



    1. Preheat grill to medium heat.
    2. Cut butternut pumpkin in slices, removing the seeds and skin. Brush each side with olive oil and sprinkle with salt.
    3. Place slices on grill, turning occasionally to avoid burning. Grill for about 15-20 minutes, or until a knife can cut into the butternut pumpkin with ease.
    4. Remove butternut pumpkin from grill and allow to cool, and then cut into cubes.
    5. Place walnuts into a cast iron pan and cook on grill until toasted, about 5 minutes. (Hint: store walnuts in an air-tight container if not using for a while.)
    6. To make salad dressing, combine honey, balsamic vinegar and olive oil in a jar and shake vigorously to combine.
    7. To serve, add arugula, cubed butternut pumpkin, toasted walnuts, dried cranberries and goat cheese to a large serving bowl and top with the honey-balsamic dressing. Enjoy!