Pumpkin salad with Beemster 30+ Belegen

Main course. 4 persons. Prepare 10 min. Prepare 20 min.

Ingredients

• 1 bottle pumpkin
• 50 ml + 2 tbsp olive oil
• 1 large red onion
• 1 piece Beemster 30+ Belegen (à 25 g)
• 2 tbsp red wine vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 2 bags of mixed lettuce à 150 g
• 130 g toasted pumpkin seeds
• 125 g dried cranberries

Prepare

1. Preheat the oven to 200ºC. Peel the bottle squash and cut in half lengthwise, removing the seeds. Cut into ½ cm slices and cut these slices in half. Mix the pumpkin with 2 tbsp olive oil and season with salt and pepper. Spread the squash on a baking sheet lined with baking paper. Roast for 20 min, or until the squash is golden brown and soft. Let cool to room temperature.
2. Meanwhile, cut the red onion into half rings. Use a peeler to shave the Beemster cheese into thin slices.
3. Stir together the 50 ml oil, red wine vinegar, maple syrup and Dijon musted in a bowl.
4. Divide the lettuce into a bowl and spoon the dressing over it. Serve with the roasted pumpkin, toasted pumpkin seeds, red onion, dried cranberries and shaved Beemster cheese.

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