Roasted pumpkin salad

Name: roasted pumpkin salad
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 pumpkin (1 kg), in parts; 6 el olive oil; 2 tl dried thyme; tray garnish almonds a 95 g; 1 el balsamic vinegar; 1 bag arugula 75 g

A tasty recipe. The vegetarian side dish contains the following ingredients: pumpkin ((1 kg), in parts), olive oil, dried thyme, garnish almonds (a 95 g), balsamic vinegar and rocket (75 g).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm

Directions

Preheat the oven to 200 ° C. Remove the seeds and stringy inside of the pumpkin and cut off the peel. Place in the oven dish. Sprinkle with 2 tbsp oil and sprinkle with the thyme and pepper and salt to taste. Roast in the oven for about 20 minutes. Allow to cool for about 10 minutes.
Meanwhile, heat 1 tbsp oil in a frying pan and fry the almonds in 2 min. Golden brown. Allow to cool on kitchen paper. Make a vinegar dressing in a shallow dish, the rest of the oil and pepper and salt to taste. Add the arugula and mix well. Put the pumpkin on it and sprinkle the almonds over it.