Pumpkin salad
Composition / ingredients
4
servings:
Cooking method
Step 1
Preheat the oven to 220 °C. Cut the pumpkin into medium slices 1.5 cm thick. Cut off the peel, remove the seeds and the core. Place the pumpkin on greased parchment lying on a baking sheet. Sprinkle with a mixture of cinnamon, salt, black and allspice. Bake until soft, about 10 minutes.
Step 2
While the pumpkin is baking, chop the nuts. Mix honey with vinegar, salt and pepper.
Step 3
Peel the pear, cut it in half lengthwise, remove the core. Cut the pulp across into thin slices.
Step 4
Put the pumpkin in a deep bowl and add the pear, add the arugula, pour the sauce and gently mix the vegetables.
Caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Pumpkin - 29 kcal/100g
- Honey - 400 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Cinnamon - 247 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Arugula - 25 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Allspice - 263 kcal/100g
- Pumpkin oil - 896 kcal/100g
