Pumpkin Bread Salad with Pomegranate

In harvest and winter I have always a hokkaido pumpkin at home. There are so many ways to use it. What about the combo with bread, baby spinach, pomegranate and pistachios? Here my recipe for a delicious and comforting winter salad with my favorite pumpkin.

Pumpkin Bread Salad with Pomegranate

Serves 2

• 1 hokkaido pumpkin (ca. 800 g)
• 1 clove of garlic
• 3 big red onions
• 2 tbsp olive oil
• salt, pepper
• 3 slices of whole-grain bread
• 1 handful of baby spinach
• seeds of ½ pomegranate
• 1tbsp pistachios

For the dressing:

• 2 tbsp olive oil
• 1 tbsp balsamico vinegar
• 1tsp maple syrup
• salt, pepper

Preheat the oven to 200 *C. Wash the pumpkin, cut it in halves, remove the seeds with a tablespoon and cut it into wedges. Peel garlic and onions, cut the onions into quarters. Spread all on a baking tray which is covered with pan liner, mix with 1,5 tbsp olive oil, salt and pepper and bake approx. 35 min.

Cube the bread, roast golden brown with 0,5 tbsp oil in a pan, let the croutons cool down.

Mix all the ingredients for the dressing with 3 tbsp water in a high container until it‘s creamy. Wash the spinach and spin-dry it. Chop the pistachios.

Carefully mix the cooled down veggies in a big bowl with bread cubes, pomegranate seeds and the dressing. Season to taste with salt and pepper. Gently fold in spinach, sprinkle with pistachios and serve at once.