Autumn salad with roasted pumpkin and mustard sauce
Colorful, full of flavor and crunchy – this autumn salad with roasted pumpkin and mustard sauce delights with its simplicity and richness of aromas.
Number of servings
2
Sharpness level
LIGHTLY SPICY
Preparation time
Difficulty level
EASY
INGREDIENTS
- 2 tablespoons French Maille Mustard
- 100 ml Gaea Extra Virgin Olive Oil
- 200 g Hokkaido pumpkin
- 1 pear
- a handful of arugula
- a handful of baby spinach
- 40 g walnuts
- 80 g goat cheese
- 2 teaspoons of honey
- 25 ml lemon juice
- 1 teaspoon chili flakes
- salt to taste
A METHOD OF PREPARING
- Peel the pumpkin, dice it, and marinate it in chili flakes, salt, and a little olive oil. Place it in an ovenproof dish, add a little water to the bottom, cover with aluminum foil, and bake in an oven preheated to 200°C (400°F) for 25 minutes.
- In a bowl, combine the French mustard, honey and lemon juice, then slowly pour in the olive oil in a thin stream, stirring until a smooth emulsion is formed.
- On a plate, arrange the arugula, spinach, diced pear, roasted pumpkin, goat cheese, and walnuts. Drizzle with the mustard sauce.
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