Roasted Pumpkin and Mushroom Salad with Balsamic
For 2 persons. This autumnal mushroom salad combines the sweet taste of roasted pumpkin with the earthy notes of mushrooms. All enriched with a balsamic dressing. The subtle sweetness of the pumpkin and mushrooms is perfectly complemented by the fruity aromas of pear and apple in the alcohol-free white wine from Weingut Apel Einmal Ohne Riesling .
Ingredients
- 300g pumpkin, diced
- 150g mixed mushrooms, coarsely chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Handful of arugula
- Salt and pepper to taste
Preparation method
- Preheat the oven to 200°C. Place the pumpkin cubes and mushrooms on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes, or until the pumpkin is tender and the mushrooms are nicely roasted.
- In a small bowl, mix the balsamic vinegar with a little olive oil, salt and pepper.
- Place a bed of arugula on two plates. Divide the roasted pumpkin and mushrooms over the arugula and sprinkle with the balsamic dressing.
- Serve the salad immediately while the pumpkin and mushrooms are still warm.
