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Roasted Pumpkin Salad

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Preparation time: 15 minutes
Cooking time: 40 minutes
Ingredients (for 6 people) :

    - 800g pumpkin or butternut squash, cut into 8 even slices
    - 1 garlic clove, skin on and lightly crushed with the flat of a knife
    - 5 tablespoons olive oil
    - 20g pine nuts (optional)
    - 2 red onions, cut into eight wedges
    - 6 sprigs of thyme
    - 3 little gem lettuces
    - 1 tablespoon balsamic vinegar
    - 2 slices Prosciutto di San Daniele
    - 25g Grana Padano Cheese, shaved
    - Salt and pepper


Preheat the oven to 200°C/400°F/gas mark 6. Put the pumpkin pieces and garlic cloves on a baking tray and drizzle with 3 tablespoons olive oil.

Sprinkle with salt and pepper and roast in the oven for 20 minutes. Meanwhile dry roast the pine nuts in a frying pan if using.

Add the onion wedges to the baking tray with a further tablespoon olive oil and extra salt and

Tuck the thyme under the onions and pumpkin and cook for another 20 minutes or until the pumpkin is soft and onions lightly caramelised.

Leave to cool to room temperature.

Separate the leaves of the lettuces and dress with 1 tablespoon olive oil and a little salt and pepper.

Arrange the pumpkin and onions on top of the leaves discarding the garlic and thyme.

Drizzle with balsamic vinegar and the remaining extra olive oil. Scatter over with the Grana Padano Cheese shavings and pine nuts if using, and decorate with two slices of Prosciutto di San Daniele on top.
Recipe shared by soFeminineTeam
Recipe(s) from the same person
Advice: Recipe by Giancarlo Caldesi.

User comments

another free recipe every day

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