Roasted Pumpkin Salad with Balsamic and Almonds
Salads • Kazakhstani
Description
Roasted pumpkin salad with balsamic and almonds.
Ingredients
- Pumpkin 0 lbs
- Almond 0 oz
- Olive Oil 0 fl oz
- Balsamic Vinegar 0 fl oz
- Lemon 1 piece
- Salad mix "Eats" 5 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the pumpkin into large cubes.
Step 2
Whisk together balsamic vinegar and olive oil, soak the pumpkin cubes in this dressing, transfer the cubes to a baking sheet, and place in an oven preheated to 355°F for fifteen to twenty minutes.
Step 3
Toast the almonds in a dry skillet until lightly browned, then crush them coarsely in a mortar and pestle.
Step 4
Juice the lemon.
Step 5
Transfer the roasted pumpkin to a large platter, toss the salad leaves with lemon juice in a deep bowl, and place them over the pumpkin. Sprinkle with almonds, salt, and freshly ground black pepper before serving.
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