Autumn Salad with Pumpkin
Autumn salad with pumpkin is a recipe featuring fresh ingredients from the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g mixed pumpkin (e.g., Hokkaido, muskmelon, muscat, butternut)
- olive oil
- Salt
- Pepper (freshly ground)
- 2 red onions
- 3 chicory heads
- 2 tbsp lemon juice
- 1 tbsp capers (jarred)
- 0.25 bunch mint leaves
Instructions
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1.
Preheat the oven to 200°C with upper and lower heat.
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2.
Wash, clean, remove seeds and fibers from the pumpkins and cut into thin strips.
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3.
Spread on a greased baking sheet, drizzle with olive oil, season with salt and pepper, and bake in the preheated oven for about 40 minutes, turning occasionally.
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4.
Peel the onions and cut them into strips as well.
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5.
Wash the chicory, quarter it, and remove the stem.
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6.
For the vinaigrette whisk together lemon juice with 4 tbsp oil, stir in capers, and season with salt and pepper to taste.
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7.
Remove the pumpkin strips from the oven, let them cool, then mix with onions, chicory, and mint. Arrange on plates and drizzle with the vinaigrette before serving.
