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Salad with baked pumpkin and mozzarella

Home SaladSalad with baked pumpkin and mozzarella
  • Prep Time
    15
  • Cook Time
    20
  • Serving
    2
  • View
    180
One of the standout symbols of autumn is the pumpkin. Every time I venture into the market or a store, the sight of these vibrant yellow or orange fruits never fails to catch my eye. Whether large or small, round or elongated, they call out to me enticingly. Whenever a pumpkin graces the countertop, I find myself compelled to purchase at least one, regardless of any predefined cooking intentions. Beyond the customary pumpkin soups and pies, I have a particular fondness for incorporating pumpkin into salads. Its flavor harmonizes beautifully with an array of greens and cheeses, such as mozzarella or feta.
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Ingredients

Ingredients:

    Directions

    Whether to cut the skin off it or not - I leave it to your discretion, I don't mind to cut it off and in the process of eating the salad, but it can be a process for the amateur. So if you don't want to bother later, it's better to cut the skin off the slices right away.

    Step 1

    Let's start with the pumpkin, as it will take a little more time to prepare. Cut the pumpkin in half, remove the pulp with the seeds and cut it into slices.

    Step 2

    Next, for the pumpkin, let's prepare the garlic butter. Chop garlic finely, mix with olive oil and thyme. And mix the resulting oil with the pumpkin slices in a large bowl.

    Step 3

    Preheat the oven to 200 degrees. Place the pumpkin on a baking tray and bake it for about 20 minutes.

    Step 4

    We didn't use fresh peanuts for nothing. They need to be browned a little in the oven. You can scatter them on another baking tray or next to the pumpkin, a small handful of peanuts will be enough. The peanuts only need 3-5 minutes in the oven to brown, to make them even more crunchy.

    Step 5

    Prepare the salad dressing. In a blender bowl, pour 3-4 tablespoons of olive oil, add a handful of spinach leaves, balsamic vinegar, for piquancy you can add a small clove of garlic and whisk to a homogeneous liquid mass. When the pumpkin is ready, you can assemble the salad.

    Conclusion

    On a plate portionally lay out a few slices of pumpkin, top with salad leaves (do not forget to wash and dry them), add mozzarella, pre-balls tear into fibers. Sprinkle the dressing on top and sprinkle with peanuts and mint leaves.

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