An Autumn pumpkin salad
Its Autumn again and pumpkin is a typical autumn vegetable. Salad is not bound to season and thats why i have an easy to make recipe of a vegetarian autumnsalad. For the vegans, you can replace the goat cheese with vegan cheese. Fresh fig is still available till October.
Ingredients:
- Pumpkin about 800 grams of hokkaido
- 100 – 125 grams soft goat cheese
- 50 grams arugula lettuce melange
- 350 grams chickpeas
- 1/2 red onion small
- 1tbsp roasted walnuts
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil, extra virgin
- 1 tsp mustard
- 1 tsp honey
- 1/2 leveled tsp of salt
- 1/2 leveled tsp of black pepper
- 1/2 pomegranate
- 1 fresh fig
- 1/2 avocado
Preparation method:
The chickpeas must be soaked a day in advance for several hours in a bowl with plenty of water. If the chickpeas are soaked then boil in plenty of water according to instructions on the package. After boiling, pour it into a colander and let the chickpeas cool down. Preheat the oven to 180 degrees. Wash the pumpkin and cut it in half. Scoop out the seeds with a spoon. Cut the pumpkin into small pieces. Put the pumpkin pieces in a bowl and add 1.5 tbsp olive oil, half level teaspoons salt and black pepper and mix well. Then place them on a baking tray. Place in the oven for 30 minutes (just shovel after 15 minutes). In the meantime, finely chop the red onion. Make in a bowl a dressing of 1.5 tablespoons olive oil extra virgin, 1 tablespoon balsamic vinegar, 1 teaspoon mustard and 1 teaspoon honey, half teaspoon salt and half teaspoon black pepper and mix them until the whole forms. After 30 minutes you take the grilled pumpkin pieces out of the oven and let them cool down. Roaster the walnuts in a pan for 1 a 2 minutes. Spread the rocket lettuce melange over two plates or in a salad bowl. Divide the grilled pumpkin pieces, finely chopped half red onion, boiled chickpeas, roasted walnuts, goat cheese, pomegranate, chopped fresh figs and avocado. Serve with the dressing. Enjoy your meal!
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