Winter Salad on a Bed of Roasted Pumpkin

 Ingredients: 1 pumpkin (carnival or acorn) pine nuts to taste (pumpkin seeds can also be used) salt, pepper to taste 2-3 tablespoons of olive oil (grape seed oil) assorted salad (to taste) cottage cheese (feta if desired) to taste 1 teaspoon of mustard (or more if you like) balsamic vinegar to taste 1/2 thinly sliced red bell pepper

Pumpkin is a versatile and flavorful ingredient, perfect for bringing a touch of autumn to your plate. We start by peeling the pumpkin, cutting it into four equal parts. This is an essential step, as it allows us to remove the seeds and strings that can affect the final texture of the dish. Once we have peeled the pumpkin, we pierce it all over with a fork to allow steam to escape during baking. Then, we brush the flesh with a drizzle of olive oil, which will help caramelize it during baking. We add salt and pepper to taste to enhance the flavors.

We preheat the oven to 200 degrees Celsius, then place the pumpkin on a baking sheet lined with parchment paper. We let the pumpkin bake until it becomes soft and golden, for about 25-30 minutes. In the meantime, we take care of the seeds. On another tray, we place the cleaned pine or pumpkin seeds and lightly roast them in the oven for a few minutes until they become golden and fragrant. Once roasted, we take them out of the oven and let them cool.

Meanwhile, we focus on the salad. We wash the fresh salad leaves and tear them into small pieces, placing them in a generous bowl. We add diced bell pepper, which will bring a crunchy note and vibrant color. The dressing is essential to bind all the ingredients together, so we take care of it now. In a small bowl, we mix the olive oil with balsamic vinegar, add salt, pepper, and a teaspoon of mustard. We mix well until the dressing becomes homogeneous and the flavors blend.

When the pumpkin is ready, we take the slices out of the oven and place them on plates. The salad is generously drizzled with the prepared dressing and gently tossed to coat each leaf with the delicious flavor. Then, we place the salad on the baked pumpkin slices, and on top, we sprinkle the roasted seeds, which add an extra crunch. Finally, we sprinkle some cottage cheese or feta cheese, according to preference, to provide a creamy and salty taste. We serve this delicious and comforting combination, which is not only a delight for the taste buds but also a visual feast, full of colors and textures. This recipe is perfect for an autumn dinner, bringing together healthy flavors and ingredients.

 Tags:  greenness pepper oil cheese telemea salad olives pumpkin gluten-free recipes vegetarian recipes