Pumpkin and Apple Salad
Allergens
Mustard
For
Persons
6
tbsp
Apple cider vinegar
1
tbsp
Water
1
tbsp
Mustard
1
tsp
Vegetable stock powder
1
tsp
Pear syrup
8
tbsp
Oil
1
tsp
Salt
a little freshly ground pepper
5
tbsp
pumpkin seeds
450
g
Hokkaido pumpkin
2
apple / apples
5
tbsp
dried cranberries
1
tsp
pumpkin seed oil
For the sauce, place all the ingredients up to and including the pepper in a tall container and blend well with a hand blender until emulsified.
Toast the pumpkin seeds in a frying pan without adding any fat.
Cut the pumpkin in half, remove the core and grate the flesh into a bowl.
Quarter the apples, remove the cores and cut into sticks about 5 mm wide and 4 cm long. Add to the pumpkin in the bowl. Add the sauce and mix everything together.
Sprinkle the pumpkin seeds and cranberries over the salad, then drizzle with pumpkin seed oil.
Toast the pumpkin seeds in a frying pan without adding any fat.
Cut the pumpkin in half, remove the core and grate the flesh into a bowl.
Quarter the apples, remove the cores and cut into sticks about 5 mm wide and 4 cm long. Add to the pumpkin in the bowl. Add the sauce and mix everything together.
Sprinkle the pumpkin seeds and cranberries over the salad, then drizzle with pumpkin seed oil.
Tips
Hokkaido pumpkin does not need to be peeled.
Nutrients per portion 316kcal
CO₂ equivalent per portion 153g