Roasted pumpkin salad

Gluten-freeNo eggsLactose-freeBakingPumpkin

Roasted pumpkin salad - a tempting combination of warm pumpkin with crunchy vegetables and nuts.

Ingredients

onions	1/4 piece
garlic	clove
pumpkin	200 gram
sunflower seeds	tablespoon
olive oil	tablespoon
parsley root	teaspoon
arugula	handful
maple syrup	tablespoon
ground chili peppers	dash

Preparation process

1. peel the pumpkin, cut it into thick 2 cm cubes, put it in a bowl.

2. add maple syrup, chili powder and a little salt. Mix thoroughly. Spread the pumpkin on a baking sheet with parchment paper and bake in a preheated oven at 200°C for about 20 minutes, until the pumpkin slightly caramelizes and softens.

3. let the baked pumpkin cool. Put the rest of the ingredients in a bowl and add the onion and garlic. Drizzle the whole thing with olive oil and sprinkle with sunflower seeds.

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