Pumpkin Red Cabbage Salad with Physalis

Ingredients

• 600 g acorn pumpkin (or butternut squash)
• 140 g turkey bacon
• Salt
• Pepper
• 3 tbsp olive oil
• 600 g red cabbage
• 3 tbsp apple cider vinegar
• 4 tbsp Walnut oil
• 100 g physalis
• 20 g mixed salad greens (e.g., red oak leaf, Lollo rosso, radicchio, romaine)
• 30 g pumpkin seeds (2 tbsp)
• 0.5 bunch chives (10 g)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash the pumpkin, quarter it, remove the seeds and cut into 1.5 cm thick strips. Slice the bacon into strips. Arrange the pumpkin strips and bacon in a baking dish, season with salt and pepper, drizzle with 1 tbsp olive oil, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 40–45 minutes.

2. 2.

   Meanwhile, remove the outer leaves and stem from the red cabbage. Cut the cabbage in half, wash it, shred into fine strips, toss with vinegar and walnut oil, season with salt and pepper. Cover the salad and let it rest for 35–45 minutes.

3. 3.

   Wash and halve the physalis. Wash the mixed greens, dry them by spinning, and if needed cut the leaves into smaller pieces. Toast the pumpkin seeds in a hot pan without fat over medium heat for 3 minutes. Wash the chives, shake off excess water, and slice into thin ribbons.

4. 4.

   Remove the baking dish from the oven and let the pumpkin cool for 5 minutes. Arrange the pumpkin and bacon on a plate. Distribute the salad greens, physalis, and red cabbage over them, sprinkle with pumpkin seeds and chives, and drizzle with the remaining olive oil and lemon juice.