Its end of September and summer in Germany is definitely over. But that’s not a reason to become depressive. It’s more the contrary. The (hopefully) golden autumn is bringing so much nice things with it. Evenings at the fire place, all the spices like cinnamon and gloves spread around a pleasant scent. And it’s time for pumpkins and all the great dishes you can prepare with this all rounder.

This salad is perfect as a starter as well as a main course.

insalata di zucca

What you need is:

  • 250 gram pumpkin
  • Lamb’s lettuce
  • Goat cheese
  • Walnuts
  • Pumpkin seed oil
  • Balsamico
  • Grated nutmeg/gloves/cinnamon
  • Vinaigrette
  • Salt/pepper

Divide the pumpkin into four parts. Remove all seeds and the fibrous pulp. Cut the pumpkin into pieces, put them on a baking tray with some oil and salt and bake them for about 20 minutes at 180°C.

Meanwhile wash the lamb’s lettuce (it can be very sandy) and dry it afterwards with a salad spinner or a towel.

Let the pumpkin cool down a bit then add some cinnamon, gloves, nutmeg, salt and pepper and a bit of vinaigrette. Steer it gently so the pieces keep their form.

Heat up the goat cheese in a small pan so it starts melting.

Crush the walnuts into smaller pieces.

Arrange the salad on a plate, add the cheese, the pumpkin and the walnuts and drizzle it with oil and balsamic.

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