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🍽️ Crispy Pumpkin Salad with Apple and Pumpkin Seeds

303 kcal · 30 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 1 Lemon
• 5 tbsp Olive oil
• Salt
• Pepper
• 150 g Corn salad
• 45 g Pumpkin seeds (3 tbsp)
• 2 tbsp White wine vinegar
• 4 tbsp Apple juice
• 0.5 tsp Honey
• 0.5 tsp Medium-hot mustard
• 2 Apples

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and pulp with a spoon.
4. 4. Cut the flesh into slices 1 to 2 centimeters thick.
5. 5. Squeeze the lemon.
6. 6. Line a baking sheet with baking paper.
7. 7. Arrange the pumpkin slices on the tray.
8. 8. Drizzle them with 2 tablespoons of olive oil.
9. 9. Season with salt and pepper.
10. 10. Add 1 tablespoon of lemon juice.
11. 11. Preheat the oven to 220 degrees Celsius top/bottom heat.
12. 12. Bake the pumpkin for about 20 minutes.
13. 13. Wash the salad greens thoroughly.
14. 14. Spin the salad dry.
15. 15. Heat a pan without fat.
16. 16. Roast the pumpkin seeds in the pan.
17. 17. Remove the seeds from the heat as soon as they smell fragrant.
18. 18. Whisk together vinegar, 3 tablespoons of lemon juice, and apple juice.
19. 19. Add honey, salt, pepper, and mustard.
20. 20. Whisk in the remaining olive oil.
21. 21. Peel the apples.
22. 22. Cut the apples in half.
23. 23. Remove the core.
24. 24. Cut the flesh into sticks 3 millimeters thick.
25. 25. Place the lamb's lettuce on 4 plates.
26. 26. Arrange the apple slices on top.
27. 27. Drizzle everything with the vinaigrette.
28. 28. Place the baked pumpkin on top.
29. 29. Sprinkle the salad with the roasted pumpkin seeds.

Nutrition per serving

• kcal: 303
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 24 g