Roasted Pumpkin-Mozzarella Salad with Cranberries
1/3 of small pumpkin (Doi Japanese or Butternut squash) about 0.3 kg – seeds taken out
½ of red or yellow bell pepper
1 medium buffalo mozzarella ball
Spinach or Rocket leaves – 2 handfuls
1 big ripe tomato
Salt and pepper
Ground dry chili
3 tablespoons olive oil
1 small handful of dried cranberries
- Pre-heat the oven to 200 degrees C
- Cut up the pumpkin into medium moon shape wedges and the bell pepper into medium size strips.
- Coat an oven tray with one tablespoon of olive oil, and place the pumpkin and bell pepper on the tray.
- Sprinkle another tablespoon of olive oil on top of the pumpkin and bell pepper, then sprinkle some sea salt, pepper, and ground chili on top and put in the oven for 15 – 20 minutes or until edges are getting crispy
- Place the rocket or spinach leaves in a large bowl, add sliced tomatoes and sliced mozzarella and coat with 1 tablespoon of olive oil
- When the pumpkin and bell peppers are ready, take them out of the oven, let them cool slightly and cut them into bite-size pieces. Add them to the bowl
- Gently mix the salad, sprinkle some freshly ground pepper on top and add in the cranberries
- Serve the salad with sprinkling some balsamic vinegar over it – as much or as little as you like
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