Ingredients

• 500 g pumpkin
• arugula
• 500 g cooked beets
• 1 avocado
• about 200 g halloumi cheese
• 50 g walnuts
• 2 tablespoons dried cranberries (optional)
• salt, pepper, extra virgin olive oil

sauce

• 3 tablespoons extra virgin olive oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon dijon mustard

Preparation

1. Preheat the oven to 190°C.
2. Peel the pumpkin, remove the seeds, cut the flesh into small pieces or cubes (you'll get about 300 g of peeled pumpkin). Arrange it on a baking sheet lined with parchment paper and season (salt, pepper and e.g. chili flakes). Mix with olive oil. Place in the preheated oven and bake for about 20 minutes.
3. Place the arugula in salad bowls. Add peeled, cooked beets and avocado - peeled and diced.
4. Cut the halloumi cheese into slices and fry in a tablespoon of olive oil in a hot pan (about 1 - 2 minutes per side, until golden).
5. Add the fried cheese as well as the roasted pumpkin to the salad.
6. Sprinkle with chopped nuts and dried cranberries if using.
7. Mix the sauce ingredients and drizzle over the salad. Serve, for example, with baguette.