Autumn salad with pumpkin

Must Try

This vegetarian salad with roasted pumpkin, goat cheese and walnut immediately makes a bleak autumn day a bit sunnier

Ingredients

materials

Preparation

Preheat the oven to 200 degrees. Cut the pumpkin into cubes and place in a baking dish. Sprinkle with a dash of oil, pepper, salt and some thyme. Place the garlic cloves (in their skins) in between. Place the dish in the oven for about 20 to 25 minutes. Add the red onion in rings during the last few minutes.
Remove the garlic cloves from the baking dish and remove them from the skin. Place them in a food processor and blend with a dash of oil, a squeeze of honey and 1 tablespoon of balsamic vinegar.
Drain the springs. Divide the lettuce between 2 plates. Put the lentils on top (you can also heat them in advance). Divide the pumpkin and onion over the lentil salad. Crumble over the goat cheese and walnuts. Drizzle with the sweet garlic dressing. Serve the salad Luke warm.

 

Autumn salad with pumpkin

Source: Leukerecepten by leukerecepten-nl.
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