Salad with Pumpkin, Onions and Balsamic Dressing
ready in 1 hr 10 min.
- 2 red onions
- 700 grams Pumpkin
- olive oil
- 2 Star anise
- 1 crushed cinnamon ring cookie
- 1 pinch Nutmeg (freshly grated)
- freshly ground peppers
- 150 grams mixed Lettuce
- 4 Tbsps Pumpkin seed
- 2 Tbsps balsamic vinegar
- 1 tsp honey
Preheat a convection oven to 180°C (approximately 350°F).
Peel the onions and cut into wedges. Rinse and trim the pumpkin. Remove the seeds and fibers, and cut into thin slices. Spread the pumpkin on a greased baking sheet and sprinkle with the spices, salt, and pepper. Drizzle with olive oil and bake for 30-40 minutes, turning occasionally.
Rinse the lettuce, separate the leaves, and spin dry. Toast the pumpkin seeds in a hot pan, remove from the heat, and let cool.
Mix the vinegar with 3 tablespoons of oil and the honey. Season to taste with salt and pepper.
Arrange the lettuce on a plate, then top with the pumpkin slices and onions. Drizzle with the vinaigrette and serve.