Autumn salad with roasted pumpkin
Category: Salad
We associate pumpkin with autumn - this season is for this vegetable. Especially during Halloween, we can see at the stands hundreds of different pumpkins, which differ in shape, taste and smell. Some of the pumpkins have only a decorative function. However, we will prepare the autumn Hokkaido pumpkin salad.
Cook time: 20 min
Prep Time: 15 min
200 calories
6 servings
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Download in PDFIngredients:
- Hokkaido pumpkin
- 3 tablespoons of olive oil
- Half a teaspoon of dried rosemary
- Peppers cut into strips
- Rocket lettuce
- A tablespoon of coarsely grated Parmesan cheese
- Sea salt
- Pepper
Preparation:
Cut the pumpkin into particles, removing seeds and fibers. We put out the baking sheet with baking paper and put the pumpkin.
In a bowl, mix olive oil with pepper and sea salt. We thoroughly rub the pieces of pumpkin. Put in the oven preheated to 200 degrees, for about 20 minutes.
Arrange rocket and paprika cut into strips on plates. We spread roasted pumpkin and sprinkle with grated Parmesan cheese for decoration. Our autumn pumpkin salad is ready.
