John Myers
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Pumpkin, Mushroom and Apple Salad
The perfect pumpkin, mushroom and apple salad recipe with a picture and simple step-by-step instructions.
salad
- 350 g Hokkaido pumpkin
- 250 g Mushrooms brown
- 1 Apple
dressing
- 4 tablespoon Balsamic vinegar
- 3 tablespoon Walnut oil
- 1 tablespoon Maple syrup
- Salt
- Pepper
- 1 Red Onion
also
- 150 g Lamb’S lettuce
- 3 tablespoon Pumpkin seeds
salad
- Clean the mushrooms with a kitchen towel, cut into slices and fry in a pan with hot oil – remove and place on a kitchen towel.
- Since I processed the pumpkin raw, I peeled it, removed the seeds and finely grated the apple, which was also pitted,
- Now put the pumpkin, apple, champinongs and the peeled onion, cut into small cubes, in a bowl and set aside,
dressing
- Mix the balsamic vinegar, walnut oil, and maple syrup well, season with salt and pepper,
- Pour the dressing over the salad, mix well and let it steep for at least 30 minutes,
also
- Clean, wash, spin dry the lamb’s lettuce and roast the pumpkin seeds in a pan without fat,
Serving
- Put the lamb’s lettuce on a plate, put some pumpkin salad in the middle and sprinkle with the pumpkin seeds — Enjoy your meal; 🙂
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