Recipe with honey

Autumn salad with pumpkin and summer blossom honey dressing

The creamy, floral summer blossom honey from SUMMSTOFF rounds off the tangy dressing and goes well with the sweet oven-roasted pumpkin.

⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin
• 3 tbsp olive oil
• Salt, pepper
• 150 g lamb's lettuce
• 60 g pumpkin seeds
• 2 tbsp summer blossom honey
• 3 tbsp apple cider vinegar
• 1 tsp medium-hot mustard
• 4 tbsp rapeseed oil
• 1 small red onion

Method

1. Preheat the oven to 200 °C (conventional, top/bottom heat).
2. Wash the pumpkin, remove the seeds, cut into wedges and toss with 2 tbsp olive oil, salt and pepper.
3. Roast the pumpkin on a baking tray for about 25 minutes until soft.
4. Dry-roast the pumpkin seeds in a pan without fat until fragrant, then let cool.
5. For the dressing, mix the summer blossom honey, apple cider vinegar, mustard, rapeseed oil, salt and pepper.
6. Cut the onion into fine rings, wash the lamb's lettuce and spin dry.
7. Toss the lamb's lettuce with the dressing, top with the lukewarm pumpkin and sprinkle with pumpkin seeds and onion rings.

Nutritional values per serving (approx.): 290 kcal · Fat 23 g · Carbohydrates 16 g · Protein 6 g

Tip: Serve the pumpkin lukewarm – that way the dressing really comes into its own.

Honey used: View summer blossom honey in the shop →

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