Recipe of the Month - Pumpkin Salad

In our series, which revolves around cooking and baking, guest author Bettina from @besch_food Every month, a new SoSUE seasonal recipe is presented. Look forward to delicious treats from her private cookbook and get inspired. Enjoy your meal!

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October still gives us a few comforting sunny hours, it is noticeably cooler, the days shorter, the leaves slowly turn colorful and at the weekly markets we find freshly harvested pumpkins again. 

 

 

Ingredients for about 4 people

half a Hokkaido, hollowed out 

does not need to be peeled, cut into slices

half a muscat pumpkin, hollowed out, cut into slices, peeled (or remove skin after cooking)

Marinade:

1 heaping teaspoon coriander seeds, thyme, coarse sea salt flakes, sweet paprika, 1 garlic clove, pepper of choice, 1 tablespoon maple syrup and olive oil

Baby spinach (amount as desired)

Pecans (walnuts as a substitute)

Pomegranate seeds for garnish

Vinaigrette (mustard, salt, pepper, white wine vinegar, olive oil)

 

 

Preparation
Preheat oven to 200 degrees Celsius with fan.

Crush ingredients for the marinade a little in a mortar, stir and

then brush pumpkin slices with it. Place on a baking sheet or oiled casserole dish and cook in a hot oven (takes about 20-30 minutes) Pumpkin should be soft

Arrange pumpkin on a salad platter with spinach leaves. Top with nuts and pomegranate seeds and drizzle with the vinaigrette only at the end. 

 

Enjoy your meal!

 

 

About the author:

May I introduce myself? 
My name is Bettina and I have been cooking with passion for as long as I can remember. Originally, I studied architecture and worked for many years as an architectural photographer. I am 55, have raised 4 children, and live with my husband, dog, and youngest child in Munich. I am also a grandma now. 
Last year, I completed a one-year training as a nutrition consultant and mindfulness coach. Healthy food and a happy soul form the foundation for a healthy life, so I try to apply all my knowledge to healthy and delicious dishes. 

For a few years now, I have been organizing cooking trips to Marrakesh. Unfortunately, Corona is currently throwing a wrench in the works. 

From now on, I get to suggest a recipe to you every month. Mainly vegetarian and always seasonal. It should be quick and delicious. Promise!

Feel free to also visit Bettina on Instagram: @besch_food