A simple salad – Pumpkin with beetroot and caramelised walnuts

Today we have salad made from 3 main products.

A simple salad – Pumpkin with beetroot and caramelised walnuts

Ingredients:

• ½  medium pumpkin – peeled and diced
• 1/2 teaspoon of fennel seeds
• pinch of marjoram
• pinch of sea salt
• 1 tablespoon olive oil

Salad – beetroot

Ingredients:

• 2  cooked beetroots, dieced
• 1 tablespoon of apple vinegar
• pinch of salt and pepper
• 1/2 cup of walnuts
• 1 tablespoon of maple syrup
• ¼ teaspoon of cinnamon powder
• 3 cups of mixed lettuce leaves

Dressing:

Ingredients:

• 1 tablespoon of apple vinegar
• 2 tablespoons of olive oil
• ½ teaspoon of honey or maple syrup
• ½ teaspoon of Dijon mustard
• pinch of salt and pepper

Preheat the oven up to 200 C

Place the sliced and peeled pumpkin into the bowl, sprinkle with fennel seed, marjoram, olive oil and sea salt. Move it on to the baking paper and bake the pumpkin for about 15 minutes. In another bowl, prepare diced cooked beetroots, add apple cider vinegar, salt, pepper. Set aside.
In a small pot / pan melt some maple syrup and walnuts until slightly caramelised, set aside.
In a serving bowl, combine previously prepared ingredients: green leaves, cooked beets, pumpkin and walnuts. Mix and pour the dressing.