Nov 30, 2014

Sunday's Recipe: Autumnal salad with baked pumpkin

Today I'm sharing with you a salad recipe I've found two years ago in a magazine and made countless times, always wanting to share it here on the blog. The thing is, whenever I prepare this salad I don't have the time to take proper step by step pictures but some things are just too good to not share, so here we go:

Ingredients (serves four)

400 gr pumpkin, cut in cubes 
2 tsp olive oil salt & pepper 
4 cups mixed leaf salad of the season 
4 tbsp pomegranate seeds 
8 tsp roasted pumpkin seeds
60 gr goat cream cheese, crumbled 

4 tbsp pumpkin seed oil 
2 tbsp white wine vinegar 
3 tbsp orange juice 
1 tsp Dijon mustard 
1 tsp honey 
Salt & pepper 

 Preheat your oven to 200 degrees celsius. Coat the pumpkin cubes with olive oil, add salt & pepper to taste. Spread them loosely on a baking sheet and bake for about 30 minutes until they're just slightly browned and al dente. Take them out of the oven and let the cubes cool. Put all the dressing ingredients in a sealed tupperware or jar and give the dressing a good shake. All the ingredients should be well mixed and a bit creamy in consistency. Wash the salad and arrange the leaves on 4 plates. Now add to each plate 1/4 of the baked pumpkin cubes, 1 tbsp pomegranate seeds, 2 tsp roasted pumpkin seeds, crumble some goat cheese over your creation and drizzle 2 tbsp of the dressing over it.

Next week I'll share another simple pumpkin recipe before the season is over...  

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