Warm Pumpkin Salad with Pear, Roquefort and Nuts

For the pumpkin salad with pear, wash the pumpkin well and remove the seeds. Cut into bite-sized pieces.

Line a baking tray with baking paper and spread the pumpkin on it. Drizzle 1-2 tablespoons of olive oil over it, add salt and pepper and grate some nutmeg over it.

Bake the pumpkin in the oven at 190 degrees for about 30 minutes until soft. In the meantime, peel and core the pear and cut into slices.

In a pan, caramelize the sugar and toss the pear briefly in it. Divide the Vogerlalat on 4 plates.

Place the warm pumpkin cubes and the pears on top. Put the vinegar, oils and spices in a screw-top jar and shake very well.

Pour the dressing over the salad. Coarsely chop the walnuts and sprinkle over the salad.

Coarsely chop the cheese and place on top of the pumpkin salad with pear.

Preparation Tip:

If you like, you can also prepare the pumpkin salad with pear with arugula. Then you get a peppery note.

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