This salad makes a lovely starter at a fall dinner party. It is a combination of lamb's lettuce topped with warm roasted pumpkin or squash, drizzled with a beautiful dressing and sprinkled with toasted pumpkin seeds. You may want to substitute the lamb's lettuce with another lettuce, although I must say the combination works beautifully. This serves 6 as a starter or 2-3 as a main dish.

Ingredients

6 serv.

pumpkin or winter squash↗
pumpkin (22oz) or winter squash (22oz)↗600 g
garlic cloves↗2
sprigs thyme↗3
paprika↗2 teaspoons
olive oil↗4 tablespoons
salt & freshly ground black pepper
salad
orange juice↗4 tablespoons
balsamic vinegar↗2 tablespoons
mustard↗1 tablespoon
salt & freshly ground black pepper
olive oil↗6 tablespoons
lamb's lettuce (7oz)↗200 g
pumpkin seeds (2 1/2 oz)↗5 tablespoons

Step-by-step instructions

1
Pumpkin/Squash:.
2
Remove skin and seeds from pumpkin or squash. Cut into can 1.5cm pieces. Put on a lined tin.
3
Skin and mince garlic. Pick thyme leaves from sprigs. Mix minced garlic and thyme leaves with paprika and olive oil. Brush pieces of pumpkin/squash with mixture. Season with salt and pepper.
4
Roast in 180°C/350°F oven on the middle shelf for 15-20 minutes.
5
Salad:.
6
Make dressing with orange juice, balsamic vinegar, mustard, salt, pepper and olive oil. Wash lamb's lettuce and dry very well. Toast pumpkin seeds/squash seeds in a skillet WITHOUT oil/butter on low heat (watch them).
7
Serve:.
8
Arrange lamb's lettuce on 6 plates and top with warm pumpkin/squash. Drizzle with dressing and sprinkle with toasted pumpkin seeds.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App