Autumn Salad with Pickled Pumpkin, Black Walnut and Fig

For the autumn salad with pickled pumpkin, black walnut and fig, first halve the Hokkaido pumpkin, remove the seeds and slice into thin strips with the skin.

In a saucepan, caramelize sugar, deglaze with apple juice, add remaining ingredients, bring to a boil once and simmer for 5 more minutes. Add the pumpkin strips and let cool.

Peel and slice the figs. Arrange with the marinated and seasoned leaf lettuce and pickled pumpkin, finish with the nut slices. Serve autumn salad with pickled pumpkin, black walnut and fig immediately.

Preparation Tip:

Very well with the autumn salad with pickled pumpkin, black walnut and fig go slices of roast beef.

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