Salad with baked pumpkin, cheese and walnuts

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 431, total fat 29 G., saturated fats 4 G., proteins 5 G., carbohydrates 45 G., fiber 8 G., cholesterol 2 mg, sodium 952 mg, sugar 11 G.

This salad, packed with texture-rich ingredients, will delight you with its rich autumn flavor, thanks to pecans, juicy apples, sharp cheddar, dried cranberries, and crisp fried onions. It's perfect not only for Thanksgiving but for any fall dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

4 tbsp. butternut squash, cut into 1 cm cubes (about 1 kg)
2 tbsp. l. olive oil
Coarse salt
110 g fresh green beans
1 cup toasted walnuts, chopped
0.5 cups grated sharp cheddar
0.5 cups dried cranberries
0.5 cup crispy deep-fried onions
3 romaine lettuce hearts, separated
1 Honeycrisp apple, thinly sliced

Refueling

2 tablespoons non-alcoholic apple cider
2 tablespoons white wine vinegar
2 teaspoons of honey
0.5 cups olive oil
Coarse salt and freshly ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: butternut squash, walnuts, dried cranberries, green beans, cheddar cheese, apples, romaine lettuce, wine vinegar, honey

Cooking the dish according to the recipe:

Salad:

Preheat oven to 200°C. Place the pumpkin on a rimmed baking sheet and sprinkle with 0.5 teaspoon of salt. Bake until tender, about 20 minutes. Let cool.
Meanwhile, bring a small saucepan of salted water to a boil. Cook the beans for 1 minute, then drain and cool under cold water. Cut the beans into 2 cm pieces.

In a large serving bowl, layer the pumpkin, beans, walnuts, cheddar, cranberries, fried onions, romano and apples.
Refueling:

In a bowl, combine apple cider, white wine vinegar, and honey. Slowly pour in the oil, stirring constantly. Stir in 1/2 teaspoon each of salt and black pepper. Drizzle the dressing over the salad and toss. Serve.