Mushroom Salad with Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- For the salad
- 500 grams Pumpkin (peeled and cleaned)
- 2 Tbsps olive oil
- button Mushroom (150 grams)
- Chanterelle (150 gramsh)
- 2 Tbsps butter
- salt
- peppers
- For the dressing
- cayenne pepper
- salt
- 2 Tbsps lemon juice
- 1 Tbsp balsamic vinegar
- ½ tsp honey
- 1 Tbsp olive oil
- 1 Pumpkin seed oil
- 120 grams lamb's lettuce
- 1 Tbsp Pumpkin seed
Preparation steps
1.
For the salad: cut pumpkin into sticks. Toss with olive oil, arrange in a greased baking pan and roast in preheated oven at 180°C (approximatley 350°F) for about 15-20 minutes or until tender. Remove from the oven and cool slightly.
2.
Clean mushrooms and cut into smaller pieces, if necessary. Heat butter in a pan and brown mushrooms on all sides. Season mushrooms and pumpkin with salt and pepper.
3.
For the dressing: whisk lemon juice with balsamic vinegar, honey and oil, season with cayenne pepper and salt.
4.
Rinse and spin dry lettuce.
5.
Arrange pumpkin and mushrooms on plates, add lettuce and drizzle with the dressing. Sprinkle with pumpkin seeds and serve.
