The key to delicious salads is balance – the balance of sour, sweet, and spicy flavors, as well as the balance of soft, crisp, and crispy tastes. Monotony is a taboo for salads. I am not afraid of too many raw materials, so I am afraid that it is not rich enough. A delicious salad must contain different materials responsible for the taste, and different materials are responsible for the taste. In the collocation, each has its own role and has done its best to integrate and maintain the characteristics. The pumpkin is very sweet after roasting, with fruity and nutty notes and a heavy taste. Baked pumpkin as the protagonist of the salad, decided that this salad tastes sweet. Then season with the same sweet Italian balsamic vinegar, which combines the sweetness of the pumpkin with acetic acid as a contrast. In addition, the addition of lemon can balance the weight of the pumpkin, so that the taste is lighter than the tired. After determining the benchmark of the taste, you need a little stimulating taste, so that the overall is not so dull. The choice of adding raisins and pine nuts is also to highlight the fact that the pumpkin itself has both fruity and fruity notes. The addition of red onions and peppers can balance the sweetness of the pumpkin and promote appetite. Crunchy pine nuts and crispy peppers balance the overall softness of the palate.
The oven is preheated to 200 degrees. Peel the pumpkin and cut the seeds into 3cm square pieces. The shallots are cut into pieces smaller than the pumpkin. Put the pumpkin and the shallots together in the baking dish, sprinkle with a large spoonful of olive oil, mix well with salt and black pepper.
Put the mixed pumpkin in a 200 degree oven for 20 minutes.
When baking the pumpkin, prepare the vinaigrette, squeeze the lemon skin and rub the lemon juice, and mix it with Italian balsamic vinegar, 2 tablespoons of olive oil, salt and black pepper.
Red pepper to diced to seed diced for use
Take the 20-minute baked pumpkin out of the oven, sprinkle the pine nuts evenly, and put it back for 8 minutes.
Mix the roasted pumpkin, chili diced and raisins, pour in the vinaigrette and mix well.
If there is no creamy pumpkin, replace it with a sweeter taste. Don't use a lot of tender pumpkin. Use a large baking tray to allow the pumpkin to be spread out without stacking Italian balsamic vinegar can be replaced with red wine vinegar or sherry vinegar, it can not be replaced with more lemon juice When you adjust the oil and vinegar, try it. It feels a bit salty and sour. If the pumpkin is not too sweet, you can add some honey. Hot or cold is suitable