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🍽️ Roasted Pumpkin Salad with Radicchio and Grapes

272 kcal · 30 min · 4 servings

Roasted Pumpkin Salad with Radicchio and Grapes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pumpkin thoroughly.
  2. 2. Remove the seeds and the flesh.
  3. 3. Cut the flesh into narrow strips.
  4. 4. Line a baking tray with baking paper.
  5. 5. Spread the pumpkin strips on the tray.
  6. 6. Drizzle the pumpkin with lemon juice and 2 tablespoons of oil.
  7. 7. Season everything with salt, coriander, and pepper.
  8. 8. Preheat the oven to 180 degrees Celsius conventional heat.
  9. 9. Bake the pumpkin for about 15 minutes.
  10. 10. Wash the radicchio and frisée lettuce.
  11. 11. Remove the hard stems from the vegetables.
  12. 12. Spin the leafy greens dry.
  13. 13. Tear the frisée lettuce into smaller pieces.
  14. 14. Cut the radicchio into thin strips.
  15. 15. Wash and clean the celery stalk.
  16. 16. Slice the celery thinly at a slight angle.
  17. 17. Wash and clean the zucchini.
  18. 18. Halve the zucchini lengthwise.
  19. 19. Slice the zucchini thinly at a slight angle as well.
  20. 20. Peel the onion.
  21. 21. Cut the onion into rings.
  22. 22. Wash the grapes.
  23. 23. Halve the grapes.
  24. 24. Heat a pan without fat over medium heat.
  25. 25. Roast the sesame seeds for 3 minutes.
  26. 26. Remove the sesame seeds from the pan.
  27. 27. Let the sesame seeds cool down.
  28. 28. Take the pumpkin out of the oven.
  29. 29. Sprinkle the hot pumpkin with the sesame seeds.
  30. 30. Let the pumpkin cool down slightly on the tray.
  31. 31. Whisk the remaining sesame oil with vinegar.
  32. 32. Add salt, pepper, and coconut blossom sugar.
  33. 33. Finally, adjust the seasoning of the dressing.
  34. 34. Mix radicchio, frisée, vegetables, and grapes.
  35. 35. Arrange the mixture on four plates.
  36. 36. Place the pumpkin strips on top.
  37. 37. Drizzle the salad with the vinaigrette.

Nutrition per serving