WWW.FREI-STYLE.COMAutumn salad with roasted pumpkin
Ingredients
Pumpkin:
- 1 small Hokkaido (ca. 1000 gr / 35 oz.)
- 3 Tbsp olive oil
- Fresh thyme
- 1-2 Tbsp maple sirup
- Salt
- Pepper
- Paprika
Mushrooms:
- 100-150 gr (3.5-5.3 oz.) mushrooms (3.5-5 oz. (i.e. white mushrooms))
- 2 Tbsp soy/tamari sauce
- 1 Tbsp maple sirup
- 1 Tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt
- Pepper
Dressing:
- 3 Tbsp pomegranate juice
- 2 Tbsp maple sirup
- 2 Tbsp walnut oil or olive oil
- 2 Tbsp balsamic vinegar (white)
- 1 - 1 1/2 tsp Dijon mustard
- Salt
- Pepper
Salad ingredients:
- 1 green head of lettuce
- 2 Tbsp roasted walnuts
- Pomegranate seeds
- 100 gr 3.5 oz. vegan Feta (i.e. from Taifun Tofu or Violife)
Instructions
Pumpkin:
- 1.Preheat the oven to 180°C (356°F)
- 2.Cut the pumpkin into slices and mix with oil, maple sirup and herbs
- 3.Place the slices on a baking pan and bake for approx. 20-25 minutes until they are well done
Mushrooms:
- 1.Cut the mushrooms into thin slices
- 2.Mix them with herbs and place them on a baking pan
- 3.Put them in the oven together with the pumpkin and bake for approx. 15-20 minutes until they are crispy
Dressing:
- 1.Add all ingredients for the dressing into a glass and shake well
Salad assembly:
- 1.Wash the lettuce and place them into a bowl
- 2.Roast the walnuts in a grease free pan
- 3.Cut the pomegranate in half and remove the seeds (use the juice for the dressing)
- 4.Crumble the feta
- 5.Mix as you please and sprinkle with dressing
Notes
Tip from my kitchen: set it up as a "salad bar" so everyone can build their own bowl with their favorite components. The pumpkin, mushrooms and dressing all keep well when prepped ahead.
Nutrition per serving: 380 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook