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5 from 1 vote

Autumn 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 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:

  • Preheat the oven to 180°C (356°F)
  • Cut the pumpkin into slices and mix with oil, maple sirup and herbs
  • Place the slices on a baking pan and bake for approx. 20-25 minutes until they are well done

Mushrooms:

  • Cut the mushrooms into thin slices
  • Mix them with herbs and place them on a baking pan
  • Put them in the oven together with the pumpkin and bake for approx. 15-20 minutes until they are crispy

Dressing:

  • Add all ingredients for the dressing into a glass and shake well

Salad assembly:

  • Wash the lettuce and place them into a bowl
  • Roast the walnuts in a grease free pan
  • Cut the pomegranate in half and remove the seeds (use the juice for the dressing)
  • Crumble the feta
  • Mix as you please and sprinkle with dressing