Autumn salad "Red October"

Ingredients for 4 servings:

• 1 pomegranate
• 1 Hokkaido pumpkin (se), approx. 1.2 kg
• 4 mandarin oranges, 1 of which untreated
• 100 g almond(s), coarsely chopped
• 2 tsp honey, liquid
• 4 tbsp pumpkin seed oil
• Salt
• Black pepper, freshly ground
• n. B. Cinnamon powder, approx. 1/2 to 1 pinch
• e.g. Feta cheese, some, cut into small cubes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

vegetarian, vegan

Halve the pomegranate and remove the seeds. Rinse the pumpkin, halve it, remove the seeds, and dice the flesh into bite-sized pieces about 1.5 to 2 cm in size. Cook the pumpkin cubes in boiling, lightly salted water for about 10 minutes until al dente. Then drain and let it drain. Briefly toast the coarsely chopped almonds in a non-stick, preheated pan without adding any fat, stirring occasionally, and then set aside. Peel the zest from the untreated mandarin orange and then fillet all the mandarins. Mix all the prepared ingredients—except the mandarin zest—with the honey, pumpkin seed oil, a little salt, a few grinds of freshly ground black pepper, and, if desired, about 1/2 to 1 pinch of cinnamon powder. Sprinkle with the mandarin zest and serve. Sprinkle the salad with some feta cubes, if desired, or serve separately.