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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