John Myers
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Pumpkin and Apple Salad
The perfect pumpkin and apple salad recipe with a picture and simple step-by-step instructions.
salad
- 1 small Hokkaido pumpkin – about 300 grams
- Salt
- Pepper
- Oil
- 1 Handful Lamb’S lettuce
- 2 Apples
- 2 tablespoon Pumpkin seeds
- 2 tablespoon Herder cheese
dressing
- 1 tablespoon Apple Cider Vinegar
- 2 tablespoon Apple juice
- 2 tablespoon Honey
- 2 tablespoon Mustard
- 2 tablespoon Oil
- Salt
- Pepper
salad
- Wash the Hokkaido, divide it, remove the seeds and put it in an ovenproof dish,
- Season with salt and pepper; drizzle with a little lemon juice and mix everything with oil and put it in the 220 c. Oven until the pumpkin is firm to the bite.
- In the meantime, wash and clean the lamb’s lettuce and arrange on a plate.
- Peel the apples, remove the core and cut into thin slices, crumble the cheese and roast the pumpkin seeds in a pan without fat.
dressing
- Mix the vinegar with the apple juice, season with honey, mustard, salt and pepper and finally stir in the oil.
Serving
- Drizzle the dressing over the lamb’s lettuce, spread the apple and pumpkin slices over the top and sprinkle with the pumpkin seeds and cheese.
- If you want, you can eat some baguette with it – Bon appetit; 🙂
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