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endive and roasted pumpkin salad
4
35 min
Taste autumn with this colorful and comforting salad, where golden, melt-in-your-mouth pumpkin cubes are paired with the crunch and freshness of endives... not to mention the honey-mustard dressing that ties it all together! Sprinkled with pumpkin seeds and parmesan shavings, it's the perfect recipe to impress your guests without breaking a sweat.
For the salad:
- 2 fresh endives, leaves separated or cut into pieces
- 2 cups (about 300 g) pumpkin cut into cubes
- 2 tbsp Selection olive oil
- A small amount (about 2 to 3 tbsp) of water
- Salt and pepper, to taste
- 3 tbsp roasted pumpkin seeds
- Parmesan shavings (or finely grated parmesan block)
For the sweet and tangy vinaigrette:
- 2 tbsp Selection apple cider vinegar (or white wine vinegar)
- 1 tbsp Selection honey (or Selection maple syrup)
- 1 tsp Irrésistible Dijon mustard
- 4 tbsp Selection olive oil
- Salt and pepper, to taste
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