John Myers
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Lukewarm Pumpkin, Balsamic and Onion Salad with Rocket
The perfect lukewarm pumpkin, balsamic and onion salad with rocket recipe with a picture and simple step-by-step instructions.
For the balsamic onions:
- 2 tbsp Honey liquid
- 4 tbsp Oil
- 3 Pc. Red onions
- 1 Pc. Hokkaido pumpkin
- 200 g Arugula
- 50 g Black olives
- 6 Sch. Bacon
- 5 tbsp White wine vinegar
- Salt and pepper
- 2 tbsp Sugar brown
- 250 g Red onions
- 5 tbsp Balsamic vinegar
- Salt and pepper
Balsamic onions
- Melt two tablespoons of sugar over low to medium heat until golden brown. Cut the onions into fine wedges and add them. This will make the caramel hard. Then add about four tablespoons of balsamic vinegar and simmer until the caramel is completely dissolved. Season to taste with salt, pepper, chilli.
The salad
- Mix the soy sauce, honey and two tablespoons of oil. Peel the onions and add an onion directly to the marinade. Season these with pepper. Wash the pumpkin, quarter it and remove the seeds.
- Then cut the pumpkin into fine wedges, mix them with the marinade and spread on a drip pan for the oven. Bake in the preheated oven (electric stove 200º / convection 175º / gas mark 3) for about 30 minutes. Turn the wedges in between until the pumpkin is soft.
- Clean and wash the arugula and drain well. Halve the remaining onions and chop finely. Heat two tablespoons of oil in a pan, fry the bacon until crispy and drain on kitchen paper. Deglaze the roast with vinegar and season with salt and pepper.
- Then take the pumpkin out of the oven and let it cool down a little. Mix the warm marinade first with the pumpkin, then with the bacon and olives. Then add rocket and onion strips and serve immediately. This goes well with nut bread or baguette.
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