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Autumn salad

Name: Autumn salad
Prep time: 10 min
Cook time: 30 min
Yield: 2
Ingredients: 2 Beet; 500 g Hokkaidokürbis; 0 to taste Rosemary; 1 tbsp. Cashewmus; 2 tbsp. Maple syrup; 2 tbsp. Cranberries; 0.5 Units Limes (Saft); 2 handful Walnuts; 1 Tsp. Mustard; 0 to taste Garden herbs, dried; 5 tbsp. Water; 1 Pinch Crystal salt; 0 to taste Garlic granules; 150 g Arugula; 1 Pinch Pepper; 150 g Lamb's lettuce

Easy 28 November 2018

Preparation time

10 min

Cooking time

30 min

A quick and delicious baked vegetable with a topping of walnuts and cranberries, served with a cashew puree dressing on lamb's lettuce and arugula.

Ingredients for

2	Beet
500 g	Hokkaidokürbis
0 to taste	Rosemary
1 tbsp.	Cashewmus
2 tbsp.	Maple syrup
2 tbsp.	Cranberries
0.5 Units	Limes (Saft)
2 handful	Walnuts
1 Tsp.	Mustard
0 to taste	Garden herbs, dried
5 tbsp.	Water
1 Pinch	Crystal salt
0 to taste	Garlic granules
150 g	Arugula
1 Pinch	Pepper
150 g	Lamb's lettuce

Step 1/4
Cut the pumpkin and beet into bite-sized pieces, season with rosemary, salt and pepper to taste and bake in the oven at 200 °C for about 30 minutes.
Step 2/4
Chop walnuts slightly and toast in a pan over medium heat. Deglaze with maple syrup and stir briefly until all walnuts are coated with syrup. Remove pan from heat and let cool.
Step 3/4
Mix cashew puree, mustard, the juice of half a lime and water in a cup and season with garlic granules, garden herbs, salt and pepper.
Step 4/4
Wash the salad and divide it between two plates. Put the still warm oven vegetables on the salad, top with the caramelized walnuts and cranberries and finally spread the dressing on top.