Apple-Pumpkin Salad by @andiverwuerzt

45 min

3 servings

🎃

800 g

Hokkaido pumpkin

🫒

3 tbsp

Olive oil

🫙

0.5 tsp

Cumin

🍛

1 tsp

Curry powder

🌶️

0.5 tsp

Chili flakes

🌿

1 tsp

Thyme

🧂

0.83 tsp

Salt

🥬

30 g

Arugula

🍎

280 g

Apple

🥒

200 g

Cucumber

🧅

40 g

Red onion

🌿

2 tbsp

Parsley

🌿

1 tbsp

Dill

🌱

15 g

Pumpkin seeds

🌰

30 g

Walnuts

🍇

1 tbsp

Balsamic vinegar

🍋

1 tbsp

Lemon juice

🌼

1 tsp

Mustard

🍁

0.5 tsp

Maple syrup

⚫

0.33 tsp

Pepper

  1. Cut
    • Hokkaido pumpkin
    • Olive oil
    • Cumin

    Cut the pumpkin into bite-sized pieces, mix with the olive oil, cumin, curry powder, chili flakes, thyme and salt.

  2. Spread
    • Hokkaido pumpkin

    Spread the pumpkin pieces on a baking tray, making sure they do not touch, and bake at 200°C top and bottom heat for about 20-25 minutes, until still slightly firm.

  3. Cut
    • Apple
    • Cucumber
    • Red onion

    Meanwhile, cut the apples and the deseeded cucumber into cubes, finely dice the onion, and chop the parsley and dill.

  4. Toast
    • Pumpkin seeds
    • Walnuts

    Toast the pumpkin seeds with the roughly chopped walnuts in a pan until fragrant.

  5. Whisk
    • Olive oil
    • Balsamic vinegar
    • Lemon juice

    Whisk together the olive oil, balsamic vinegar, lemon juice, mustard, maple syrup, salt and pepper to make the dressing, then mix it with the apple, cucumber and onion.

  6. Cool
    • Hokkaido pumpkin
    • Arugula
    • Pumpkin seeds

    Let the roasted pumpkin cool, then fold it into the salad together with the arugula and the toasted nut mixture.

Apple-Pumpkin Salad by @andiverwuerzt

45 min

3 servings

🎃

800 g

Hokkaido pumpkin

🫒

3 tbsp

Olive oil

🫙

0.5 tsp

Cumin

🍛

1 tsp

Curry powder

🌶️

0.5 tsp

Chili flakes

🌿

1 tsp

Thyme

🧂

0.83 tsp

Salt

🥬

30 g

Arugula

🍎

280 g

Apple

🥒

200 g

Cucumber

🧅

40 g

Red onion

🌿

2 tbsp

Parsley

🌿

1 tbsp

Dill

🌱

15 g

Pumpkin seeds

🌰

30 g

Walnuts

🍇

1 tbsp

Balsamic vinegar

🍋

1 tbsp

Lemon juice

🌼

1 tsp

Mustard

🍁

0.5 tsp

Maple syrup

⚫

0.33 tsp

Pepper

Preparation Steps

  1. Step 1/6

    Cut the pumpkin into bite-sized pieces, mix with the olive oil, cumin, curry powder, chili flakes, thyme and salt.

    🎃Hokkaido pumpkin
    🫒Olive oil
    🫙Cumin
    🍛Curry powder
    🌶️Chili flakes
    🌿Thyme
    🧂Salt
    🔪Knife
    🪵Cutting board
    🥣Mixing bowl

  2. Step 2/6

    Spread the pumpkin pieces on a baking tray, making sure they do not touch, and bake at 200°C top and bottom heat for about 20-25 minutes, until still slightly firm.

    🎃Hokkaido pumpkin
    🍳Baking tray

  3. Step 3/6

    Meanwhile, cut the apples and the deseeded cucumber into cubes, finely dice the onion, and chop the parsley and dill.

    🍎Apple
    🥒Cucumber
    🧅Red onion
    🌿Parsley
    🌿Dill
    🔪Knife
    🪵Cutting board

  4. Step 4/6

    Toast the pumpkin seeds with the roughly chopped walnuts in a pan until fragrant.

    🌱Pumpkin seeds
    🌰Walnuts
    🍳Pan

  5. Step 5/6

    Whisk together the olive oil, balsamic vinegar, lemon juice, mustard, maple syrup, salt and pepper to make the dressing, then mix it with the apple, cucumber and onion.

    🫒Olive oil
    🍇Balsamic vinegar
    🍋Lemon juice
    🌼Mustard
    🍁Maple syrup
    🧂Salt
    ⚫Pepper
    🍎Apple
    🥒Cucumber
    🧅Red onion
    🥄Whisk
    🥣Mixing bowl

  6. Step 6/6

    Let the roasted pumpkin cool, then fold it into the salad together with the arugula and the toasted nut mixture.

    🎃Hokkaido pumpkin
    🥬Arugula
    🌱Pumpkin seeds
    🌰Walnuts
    🥣Mixing bowl

Composition

Ingredients

Types

Vegetables, Fats and oils, Spices, Herbs, Fruits, Nuts, Condiments, Sweeteners

Ingredients

Hokkaido pumpkin, Olive oil, Cumin, Curry powder, Chili flakes, Thyme, Salt, Arugula, Apple, Cucumber, Red onion, Parsley, Dill, Pumpkin seeds, Walnuts, Balsamic vinegar, Lemon juice, Mustard, Maple syrup, Pepper

Notes

Hokkaido pumpkin (deseeded), Olive oil (for roasting the pumpkin), Cumin (ground), Thyme (crumbled, dried), Salt (for the pumpkin), Apple (2 sweet-tart apples, cored), Cucumber (half a snake cucumber, deseeded), Red onion (half an onion, peeled), Parsley (freshly chopped), Dill (freshly chopped), Walnuts (roughly chopped), Balsamic vinegar (dark), Pepper (for the dressing)

Allergens

Tree nuts, Sulphites, Mustard

Dietetics

Dietary regimen

Halal, Vegan, Egg-Free, soy-free, Dairy-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

345 kcal

Macro nutrients

Protein: 7.5g, Carbohydrates: 29g, Fat: 23g, Fiber: 7g, Sugars: 14g

Nutritional Information

Minerals

Potassium: 700mg, Magnesium: 60mg, Iron: 1.8mg, Calcium: 60mg, Sodium: 600mg

Vitamins

Vitamin A: 650µg, Vitamin C: 25mg, Vitamin E: 3mg, Vitamin K: 40µg, Folate: 45µg

Preparation

Time Information

Preparation

20 minutes

Cooking

25 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Knife, Cutting board, Mixing bowl, Baking tray, Whisk, Pan

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Autumn, Everyday

Origin

Source

Platform

instagram

Original Creator

@andiverwuerzt

Origin

Cuisine

German

Geographic

Germany, Europe

Various

Aspect

Texture

Crunchy, Tender, Juicy, Creamy

Flavors

Tangy, Sweet, Earthy, Savory

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

storage : 1-2 days (airtight container,add arugula fresh if possible to avoid wilting,best eaten the same day the pumpkin is warm)