Salad with Hokkaido pumpkin

Salad with Hokkaido pumpkin

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat

Ingredients:

2
yellow peppers
2
carrots
1
small Hokkaido pumpkin (approx. 500 g)
200
g cocktail tomatoes
*
A few sprigs of rosemary
*
Alnatura sea salt
*
Alnatura black pepper
2
3 tbsp Alnatura olive oil
1
lettuce
2
tbsp Alnatura sunflower seeds
50
g Alnatura cranberries
For the dressing:
6
tbsp Alnatura olive oil
4
tbsp Alnatura balsamic vinegar
2
tsp Alnatura agave nectar
*
Alnatura sea salt
*
Alnatura black pepper

Preheat the oven to 180 °C.

Prepare the peppers and carrots and cut into strips or chunks.

Halve the pumpkin, carefully remove all the seeds with a spoon and cut the pumpkin flesh, including the skin, into pieces.

Put the vegetables with the tomatoes and rosemary on a lined baking sheet, season with salt and pepper and sprinkle with olive oil.

Roast in the oven for 15-20 minutes.

In the meantime, wash the lettuce and cut into bite-sized pieces.

Lightly toast the sunflower seeds in a pan without fat.

Mix the oil, vinegar, agave nectar, salt and pepper to form a dressing and pour over the salad.

Garnish with the sunflower seeds and cranberries and serve with the pumpkin mixture.

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