Baked pumpkin salad
Author:
Cooking Together
Servings: 2
Cooking time: 20 min
Colorful baked pumpkin salad with sun-dried tomatoes, mozzarella and arugula
Ingredients
| pumpkin pulp 400 g |
| sun-dried tomatoes 100 g |
| pumpkin seeds (roasted) 20 g |
| mozzarella (soft) 100 g |
| arugula 60 g |
| olive oil 20 ml |
| salt, sugar, black pepper to taste |
| DRESSING: |
| lemon juice 30 ml |
| olive oil 60 ml |
| honey 2 tsp. |
Instructions
Step 1
Dice the pumpkin into 2 x 2 cm cubes. Season with olive oil, salt, black pepper and sugar. Place on a baking tray lined with parchment and bake at 185 degrees for 10-12 minutes. Then allow to cool.
Step 2
Mix all the ingredients for the dressing. Place arugula, baked pumpkin, sliced sun-dried tomatoes and mozzarella on plates. Drizzle with dressing, sprinkle with pumpkin seeds. Enjoy!
