Main Ingredients:
Mixed nuts: 100g; Pumpkin: 300g; Olive oil: 40ml; Black vinegar: 20ml; Honey: 5g; Black pepper: 3g; Sea salt: 5g.
Additional Ingredients:
Lettuce: appropriate amount.
Taste: Other; Cooking Method: Roasting; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Making Mixed Nut Roasted Pumpkin Salad
Cut the pumpkin into half-centimeter thick slices and chop the nuts.
Take a baking tray, line it with baking paper, and add the pumpkin slices and half of the chopped nuts. Drizzle with 1 tablespoon of olive oil, and sprinkle with 3g of sea salt and 2g of black pepper. Mix well to evenly coat the oil and seasoning.
Select the conventional baking mode on the Fotile oven, preheat to 200℃, and bake for 30 minutes. Bake until the pumpkin is soft and the edges are slightly caramelized. Take it out every 10 minutes and stir it slightly. Remove the roasted nuts and pumpkin and let them cool slightly.
Mix the black vinegar and olive oil together and whisk until emulsified. Add honey, sea salt, and black pepper to make the seasoning sauce.
Pour half of the oil and vinegar sauce over the roasted pumpkin and chopped nuts, and gently mix well.
Mix the lettuce and remaining chopped nuts together, pour the other half of the oil and vinegar sauce over it, and mix well. Take a flat plate, lay the lettuce on it, and then pile the chopped nuts and pumpkin on top.
