🍽️ Crispy Maultaschen Pumpkin Salad with Fresh Orange Dressing

Name: Crispy Maultaschen Pumpkin Salad with Fresh Orange Dressing
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Oranges; 4 tbsp Olive oil; Salt; 0.5 tsp Ras el-Hanout; 1 tsp Maple syrup; 1 tsp Lemon juice; 1 tbsp Pumpkin seeds; 4 tbsp Baking peas; 2 handfuls Baby spinach; 400 g Hokkaido pumpkin flesh; 8 Maultaschen; 4 tbsp Butter; 2 tsp Sugar

685 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 Oranges
4 tbsp Olive oil
Salt
0.5 tsp Ras el-Hanout
1 tsp Maple syrup
1 tsp Lemon juice
1 tbsp Pumpkin seeds
4 tbsp Baking peas
2 handfuls Baby spinach
400 g Hokkaido pumpkin flesh
8 Maultaschen
4 tbsp Butter
2 tsp Sugar

Instructions

1. Squeeze the oranges and measure out about 150 milliliters of juice.
2. Mix the orange juice with the oil, salt, spice blend Ras el Hanout, maple syrup, and lemon juice in a bowl.
3. Taste the dressing and set it aside.
4. Roast the pumpkin seeds in a pan until they are fragrant.
5. Remove the seeds from the pan and mix them with the crispy chickpeas.
6. Wash the spinach thoroughly and dry it well.
7. Cut the pumpkin flesh into bite-sized pieces.
8. Halve the Maultaschen (German dumplings).
9. Melt the butter in a non-stick pan over medium heat.
10. Fry the pumpkin pieces in the butter for 3 to 4 minutes.
11. Sprinkle sugar over the pumpkin and let it caramelize slightly.
12. Add the halved Maultaschen to the pan.
13. Fry everything together for 2 to 3 minutes until the Maultaschen are browned and the pumpkin is tender-crisp.
14. Distribute the dry spinach onto the plates.
15. Place the warm pumpkin and Maultaschen on top of the spinach.
16. Drizzle the salad with the prepared dressing.
17. Sprinkle the mixture of crispy chickpeas and pumpkin seeds over the top and serve the dish.

Nutrition per serving

kcal: 685
Protein: 15 g · Fett/Fat: 38 g · Carbs: 72 g