Salad with oranges and pumpkin Recipe
Recipe Ingredients for Salad with oranges and pumpkin
| Amount | Ingredient |
|---|---|
| 1 / 2 | Hokkaido pumpkin (about 400g) |
| 150 grams | Lettuce mix (arugula, young chard, etc |
| ) | 40 g |
| Pumpkin seeds | 4th juicy oranges (of which at least 1 / 4 organic orange) |
| 1st Lime, the juice of it | 1 tbsp |
| Maple syrup | 4 tbsp |
| Olive oil | something |
| Salt | something |
| Cayenne pepper | 20 g |
| Butter | 2 tbsp |
| Sugar |
Salad with oranges and pumpkin Recipe Directions
1st Pumpkin Wash, pat dry, and quarter. Remove seeds. Pumpkin shell (Hokkaido does not need to be peeled) cut into thin slices. Wash the lettuce, spin dry. Pumpkin seeds in a nonstick frying pan without fat.
The organic orange wash wipe dry, remove the peel with a vegetable peeler. Cut peel into fine strips. Squeeze orange halves. Orange juice with lime juice, maple syrup and whisk together olive oil. Dressing with salt and cayenne pepper to taste spicy, mix in bowl streaks.
3rd The remaining 3 oranges with a sharp knife, peel so thick that even with the white skin is removed. Slice the oranges, halve them again depending on size.
4th Pumpkin columns in a large skillet in hot lard over medium heat about 2 minutes on each side of roast. It sprinkle with sugar and caramelize the pumpkin lightly.
5th Columns pumpkin and orange slices transfer to plates. To give the salad. Drizzle everything with dressing and sprinkle with toasted pumpkin seeds.
Per serving: 300 kcal/1260 kJ, 33 g carbohydrate, 4 g protein, 16 g fat p>
