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🥗 Autumn Salad with Pumpkin, Beef Strips, and Watercress

362 kcal · 30 min · 4 servings

Ingredients

• 400 g pumpkin flesh
• 5 tbsp olive oil
• 1 splash dry white wine
• 2 handfuls watercress
• 1 handful frisée lettuce (or arugula)
• 2 tbsp roasted pumpkin seeds
• 200 g Bündnerfleisch (thinly sliced)
• 1 tbsp sour cream
• 1 pinch sugar
• 5 tbsp balsamic vinegar
• coarse sea salt
• pepper (from the mill)

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Heat 1 to 2 tablespoons of oil in a pan.
3. 3. Fry the pumpkin cubes in the hot oil on all sides.
4. 4. Deglaze the pan with the wine.
5. 5. Cover the pan and let the pumpkin cook for 5 to 10 minutes over medium heat.
6. 6. Rinse the watercress and frisée (a type of curly lettuce) under running water.
7. 7. Remove any tough stems or wilted leaves.
8. 8. Dry the vegetables thoroughly, for example using a salad spinner or a kitchen towel.
9. 9. Distribute the washed greens onto the plates.
10. 10. Add the warm pumpkin cubes and pumpkin seeds on top.
11. 11. Place the thin strips of Bresaola (air-dried salted beef) on top as a garnish.
12. 12. Whisk the remaining oil with the sour cream.
13. 13. Add 2 to 3 tablespoons of water, a pinch of sugar, and the balsamic vinegar.
14. 14. Whisk the mixture until it forms a smooth sauce.
15. 15. Drizzle the sauce evenly over the salad.
16. 16. Season the salad finally with sea salt and black pepper to taste.

Nutrition per serving

• kcal: 362
• Protein: 18 g · Fett/Fat: 28 g · Carbs: 9 g