Roasted Pumpkin and Apple Salad

Salads | Kazakhstani cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted pumpkin and apple salad

Ingredients

Meyer Lemon Juice - 2 spoons
Balsamic Vinegar - 3 fl oz
Olive Oil - 5 fl oz
Raw cane sugar - 2 spoons
Butternut Squash - 2 pieces
Ocean salt - to taste
Chicory - 4 pieces
Pickled Apples - 2 pieces
Dried cranberries with sugar - 3.5 oz
Blue Cheese - 8.1 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the pumpkin, cut it in half, and remove the seeds. Slice each half into crescent-shaped pieces about 0.5 to 1 cm thick.

Step 2

Mix the sugar with 60 ml of balsamic vinegar in a small bowl. Line two baking trays with parchment paper, brush the paper with olive oil, and arrange the pumpkin on it. Brush the pumpkin with oil, sprinkle with sea salt and pepper. Place in a preheated oven at 392°F for five minutes, then remove, brush with the balsamic vinegar and sugar mixture, turn over, brush the other side — and return to the oven for another fifteen minutes. Once the pumpkin is tender, let it cool.

Step 3

Trim the bottom of the chicory and separate the heads into leaves. Slice the apples into matchstick-sized strips using a mandoline. Arrange the chicory, pumpkin, apples, hand-torn cheese, and cranberries on plates.

Step 4

Mix 2 tablespoons of balsamic vinegar with lemon juice and 6 tablespoons of olive oil. Season the dressing with salt and pepper, then drizzle it over the salad.