Serves 4
Preparation time: about 25 minutes
Features: vegetarian, lunch dish, side dish
Ingredients
- 1/2 pumpkin
- 50 grams of wild walnuts
- 1 tablespoon balsamic vinegar
- 3 – 4 tbsp olive oil matura
- salt
- freshly ground pepper
- 100 grams of arugula
- 100 grams of dried cranberries
- 100 grams of feta
For the spice mixture for the pumpkin
- 2 - 3 tbsp olive oil matura
- 2 teaspoons fresh thyme
- salt
- freshly ground pepper
Preparation
Preheat the oven to 200 °C. Cut the pumpkin in half and remove the seeds and stringy inside. Cut half of the pumpkin into pieces of about 5 cm. Line a baking sheet with paper towels and place the pumpkin pieces on the baking sheet. Drizzle with 2 - 3 tablespoons of olive oil and sprinkle with thyme, salt and pepper. Roast the pumpkin in the oven for about 20 minutes. Then let the pieces cool for about 5 minutes until they are lukewarm.
Toast the walnuts in a dry, well-heated frying pan. Let them cool and break them into large pieces. Make a dressing of balsamic vinegar, olive oil, salt and pepper. Divide the arugula over 4 plates. Divide the lukewarm pumpkin, cranberries and walnuts over the plates. Crumble the feta over the salad and pour the dressing over it.
