Pumpkin, Onion and Balsamic Salad

Ingredients

• 2 red onions
• 700 g pumpkin (e.g., muskmelon pumpkin)
• olive oil
• 2 star anise
• 1 crushed cinnamon stick
• 1 pinch nutmeg (freshly grated)
• Salt
• pepper (ground)
• 150 g mixed leafy salad
• 4 tbsp pumpkin seeds
• 2 tbsp balsamic vinegar
• 1 tsp Honey

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Peel and cut onions into wedges. Wash, clean, deseed and cut pumpkin into thin slices. Spread on a greased baking sheet, sprinkle with spices, salt, pepper, drizzle olive oil, and bake in the preheated oven for 30-40 minutes, turning occasionally.

3. 3.

   Wash, rinse, dry and spin the salad leaves. Toast pumpkin seeds in a hot pan without fat, remove and let cool.

4. 4.

   Whisk vinegar with 3 tbsp oil and honey, season with salt and pepper to taste.

5. 5.

   Arrange the salad on plates, top with pumpkin slices and onions, drizzle with vinaigrette and serve.