Pumpkin and Goat Cheese Salad

Ingredients

• 400 g pumpkin flesh (e.g., butternut)
• 1 tbsp Rapeseed Oil
• 125 ml orange juice
• Salt
• Pepper (freshly ground)
• ground ginger
• 150 g goat cheese with herbs
• 150 g arugula
• 50 g walnut kernels
• 2 tbsp white wine vinegar
• 2 tbsp pumpkin seed oil
• 1 tsp Honey

Instructions

1. 1.

   Dice the pumpkin flesh into about 1.5 cm cubes. Heat the oil in a hot pan and sauté the pumpkin over medium heat for 2-3 minutes. Deglaze with orange juice and simmer gently for 8-10 minutes, seasoning with salt, pepper, and ginger.

2. 2.

   Drain the goat cheese. Wash, dry, and spin the arugula, then spread it on plates. Chop the walnuts finely. Whisk together vinegar, pumpkin seed oil, honey, 2-3 tbsp of the pumpkin liquid, salt, and pepper; taste and adjust seasoning. Distribute the goat cheese and cooked pumpkin over the salad and sprinkle with walnuts.

3. 3.

   Drizzle the dressing over the salad at the table.