Теплый салат с тыквой и грушами

Warm salad with pumpkin and pear

Baked pumpkin, sweet pear, arugular and nuts under fragrant dressing of balsamic. It is bright, harmoniously and fairly nutritious.

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Ingredients
Fresh pumpkin
800 g
Pear
1 pc. (sweet)
Walnuts
50 g
Honey
1 tblsp.
Balsamic
2 tbsps
Olive oil
Allspice
Ground cinnamon
Salt, pepper
Cooking
1
Preheat the oven to 220 ° C. Cut the pumpkin into medium slices 1.5 cm thick. Cut the peel, remove the seeds and the core. Put the pumpkin on a greased parchment lying on a baking sheet. Sprinkle with a mixture of cinnamon, salt, black pepper and allspice. Bake until soft, about 10 minutes.
2
While pumpkin is baking, chop nuts. Mix honey with vinegar, salt and pepper.
3
Peel the pear, cut in half lengthwise, remove the core. Cut the flesh across into thin slices.
4
Place arugular on plates, put pumpkin and pear slices on it. Dredge with nuts, pour with dressing and olive oil, and serve immediately.