glutenfrei

Baked Pumpkin Salad with Herbs

Oven-roasted pumpkin meets fresh ingredients and an aromatic dressing. This salad is a varied alternative to classic pumpkin dishes. Fruity, hearty and ideal for a light low-histamine meal.

This recipe is

  • suitable for a low-histamine diet
  • gluten-free
  • lactose-free
  • vegan

Preparation time

10 minutes + approx. 20 minutes baking time

Ingredients for 2 portions

  • 400 g Hokkaido pumpkin
  • 100 g vegan feta (1)
  • 80 g chicory lettuce
  • 50 g pomegranate seeds
  • 1 tbsp olive oil
  • Organic Herb Salt

For the dressing

  • 6 tbsp olive oil
  • 1 tbsp tahini (1)
  • 4 tbsp acerola juice
Gebackener Kürbis-Salat mit Kräutern

Preparation

  • Preheat the oven to 180 degrees convection. 

  • Cut the pumpkin into wedges and spread on a baking tray lined with baking paper. 

  • Brush the pumpkin with oil and bake until soft.  

  • Remove pomegranate seeds and wash the lettuce.