Fall Salad Medley With Pumpkin Seeds Recipe

Name: Fall Salad Medley With Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 salad large radicchio; 1 pear; 8 figs; 16 walnut halves; 1 tablespoon butter; 2 tablespoons pumpkin seeds; sea salt; 2 tablespoons pumpkin seed oil or hazelnut oil; 1 tablespoon balsamic vinegar; black ground pepper

Servings: persons

1 salad large radicchio
1 pear
8 figs
16 walnut halves
1 tablespoon butter
2 tablespoons pumpkin seeds
sea salt
2 tablespoons pumpkin seed oil or hazelnut oil
1 tablespoon balsamic vinegar
black ground pepper

1
Cut the salad into thin strips with a knife. Wash and spin-dry. Place at the bottom of each plate.
2
Wash the pear and figs.
3
Cut the figs in 4 and cut pear in slices, leaving the skin on. Arrange on plates.
4
Add the walnuts.
5
In a pan, heat 15 grams of butter, add pumpkin seeds, and a little sea salt. Saute for 3/4 minutes. When they get crispy, add them to the plates.
6
Make the vinaigrette with pumpkin seed oil, balsamic vinegar, salt and pepper.

2708

kcal

Calories

270

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 salad large radicchio, 1 pear, 8 figs, 16 walnut halves, and more.

Yes, Fall Salad Medley With Pumpkin Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fall Salad Medley With Pumpkin Seeds

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