Pumpkin and Pepperoni Salad with Maple Syrup Balsamic Dressing and Sesame Crisp

For the pumpkin and pepperoni salad with maple syrup balsamic dressing and sesame crisp, wash the pumpkin and shave it into fine strips with a kitchen slicer.

Mix the pumpkin strips with a teaspoon of salt and the diced shallots and let it sit for about 15 minutes, then season the pumpkin with maple syrup, vinegar and olive oil. Cut the pepperoni into small pieces.

For the sesame crisp, lay the strudel dough flat on a baking sheet and brush with butter. Sprinkle with the sesame seeds, bake at 160 °C for about 14 minutes, then let cool slightly and break into coarse pieces.

Spread the pumpkin flat on a plate, arrange the pepperoni on top and garnish the pumpkin-pepperoni salad with maple syrup- balsamic dressing and sesame crisp with basil and sesame crisp.

Preparation Tip:

For the vegan version, make sure to buy vegan puff pastry. The pumpkin pepperoni salad with maple syrup- balsamic dressing and sesame crisp also tastes great with pumpkin seed crisp!

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