1. 1

   Step 1

   Thoroughly wash the mixed salad greens and spin dry.

2. 2

   Step 2

   Peel the pear, quarter it, remove the core, and cut into diagonal slices.

3. 3

   Step 3

   Caramelize 1 teaspoon of sugar in a pan and briefly toss the pear pieces in it.

4. 4

   Step 4

   Cut the Hokkaido pumpkin into small pieces or wedges, leaving the skin on.

5. 5

   Step 5

   Heat 1 tablespoon of butter in a pan and briefly sauté the pumpkin until cooked through.

   Timer 10 min
6. 6

   Step 6

   Season the pumpkin with salt, pepper, and nutmeg.

7. 7

   Step 7

   Coarsely chop the 10 walnuts and briefly toast them in a dry pan.

8. 8

   Step 8

   For the dressing, whisk together 3 tablespoons of white wine vinegar with salt, pepper, and nutmeg in a bowl.

9. 9

   Step 9

   Slowly stir 7 tablespoons of grapeseed oil and 1 tablespoon of pumpkin seed oil into the dressing.

10. 10

    Step 10

    Arrange the salad on plates and drizzle with the dressing.

11. 11

    Step 11

    Crumble the blue cheese and distribute it over the salad along with the pear, pumpkin, and walnuts.

Space/arrow keys: next or previous step