Baked pumpkin salad


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!


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