Winter Salad

Duration: 35 Min
Difficulty: Easy


How many people?
field lettuce
handful walnuts
Hokkaido pumpkin
handful parsley
2 tbsp
9 tbsp
olive oil
3 tbsp
white balsamic vinegar
Half a lemon
Pinch of cinnamon
planted.pulled spicy herbs


  1. Preheat the oven (fan oven: 180°C), line a baking tray with baking paper.
  2. Wash the Hokkaido pumpkin, cut in half and scrape out the seeds with a tablespoon. Cut the pumpkin half with the skin into wedges.
  3. Spread on the baking tray, sprinkle with 4 tbsp olive oil and a pinch of cinnamon and salt.
  4. Cook the pumpkin in the oven for about 20 minutes.
  5. In the meantime, roughly chop the walnuts and mix with 2 tsp honey. After 12 minutes baking time, spread over the pumpkin and bake for 8 minutes.
  6. For the dressing, chop the parsley and mix with 5 tbsp olive oil, 3 tbsp white balsamic vinegar and 1 tbsp honey.
  7. Heat the planted.pulled spicy herbs in a pan for 3-5 minutes and add the juice of half a lemon.
  8. Wash the field lettuce and arrange on a plate with the pumpkin, walnuts and planted.pulled spicy herbs.
  9. Finally, pour the dressing over the top.

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