Roasted pumpkin salad with spinach and walnuts

Ingredients

4 servings

• 500 g pumpkin
• 1 bag of lamb's lettuce
• 50 g walnuts
• 5 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon mustard
• salt
• pepper

Steps

1. 1

   Peel and dice the pumpkin.

2. 2

   Bring a pot of salted water to a boil and cook the pumpkin cubes for 10 minutes.

3. 3

   Meanwhile, prepare the vinaigrette by mixing the olive oil, mustard, and balsamic vinegar. Season with salt and pepper.

4. 4

   Crush the walnut kernels into pieces.

5. 5

   Drain the pumpkin pieces.

6. 6

   Assemble the salad on plates: lay a bed of lamb's lettuce, add the pumpkin cubes and walnut pieces, and finish with the vinaigrette.