Autumn Salad
2 servings
25 minutes
Autumn salad is a harmony of flavors embodying the warmth and coziness of the cool season. Inspired by Japanese cuisine, it combines tender caramelized pumpkin, spicy salami, and the freshness of greens. Golden slices of pumpkin sautéed in a fragrant spice mix create a velvety texture that exquisitely contrasts with juicy black tomatoes and crispy lettuce leaves. The light saltiness of parmesan and the freshness of basil add depth to the flavor, while balsamic vinegar highlights the harmony of ingredients. This salad is perfect as a standalone dish or a vibrant addition to dinner, filling the meal with autumn vibes and richness of hues.
1
Cut the pumpkin into small slices.
- Pumpkin: 150 g
2
Mix flour with salt, black pepper, chili pepper, and curry powder, and coat the pumpkin slices in it.
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chili powder: 0.5 teaspoon
- Curry powder: 0.5 teaspoon
3
Pour vegetable oil and fry the pumpkin for about 5 minutes.
- Vegetable oil: 3 tablespoons
- Pumpkin: 150 g
4
Then tear the lettuce leaves, cut the sausage (3 pieces are enough), and a black tomato of any variety (one medium-sized tomato is enough), and mix everything.
- Green salad leaves: 0.3 bunch
- Salami: 50 g
- Black tomatoes: 1 piece
5
When the pumpkin is ready, put it in the salad.
- Pumpkin: 150 g
6
Mix everything thoroughly.
7
Sprinkle with grated parmesan and chopped basil on top.
- Parmesan (Parmigiano Reggiano): 50 g
- Chopped basil leaves: to taste
