It’s cold outside, you feel like something warm for dinner, but want it to healthy nonetheless? Well, a warm winter salad is the rescue! It’s a mix between the fresh salad leaves and the warm butternut pumpkin. Give it a whirl!

See what you need here:

Ingredients for 2
For the salad:
1 pack of lambs lettuce
1-2 fresh oranges
1 medium sized butternut squash / pumpkin
A handful pumpkin seeds
2-3 tablespoons olive oil
Salt & pepper

For the dressing:
1 tablespoons pumpkin oil
Keep the excessive juice of the orange
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt & pepper to taste

Pre-heat the oven to 200°C (aircirculation).
Peel and core the butternut pumpkin. Slice a diamond pattern into the flesh on the cut side, carefully taking care not to cut as far as the skin. Place the pumpkin onto a lined oven tray and brush with the olive oil and sprinkle with salt and pepper. Roast for approx. 30-40 minutes. The pumpkin should be lightly browned. Remove from the oven and leave to cool off slightly. Scrape out the pumpkin sqaures and place in a bowl.

In the meantime, heat the pumpkin seeds in a pan without oil. They will start jumping when they are ready. Be careful to stir continuously, as they like to burn really quickly. Then set aside to cool.

Wash and dry the lambs lettuce in a salad spinner. Place into a salad bowl. Arrange the warm pumpkin square on top and sprinkle the pumpkin seeds on top. Cut off the rim of the orange(s) and use a knife to slice out the fruit filets (and add to the bowl). Best is to do this over a bowl, so you keep as much of the juice as this is part of your dressing – now just add the mustard, olive and pumpkin oil, season with salt and pepper and mix. Drizzle over the salad and serve immediately.