Warm vegetable salad with Teriyaki sesame dressing

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Autumn Summer Spring Salads Teriyaki Sauce with Toasted Sesame Vegetarian kitchen

Preparation time: 45 mins

1 small pumpkin (400 g)
4-6 branches rosemary
3 tbsp. olive oil
a pinch of paprika
200 g brussels sprouts
1 celery (medium)
4 carrots (large)
125 g salad leaves
4-6- tbsp. cranberry sauce

For the dressing:

10 tbsp. Kikkoman Teriyaki Sauce with Toasted Sesame
6 tbsp. olive oil
a dash of water
a pinch of pepper
2 tsp. sesame seeds {optional}

Preparation

Preheat the oven to 200 degrees. Wash the pumpkin and peel it (it depends on which type of pumpkin you have, some of them don’t need to be peeled). Cut the pumpkin in halves and then into thick slices for the fries. Put the pumpkin slices in a bowl and blend them with paprika and olive oil. Put baking paper onto a baking tray and bake the pumpkin fries in the preheated oven for 18 to 20 minutes.

Clean the brussels sprouts and cut it crosswise. Clean the celery and cut it into small pieces. Clean and peel the carrots and cut them into slices. Blanch the carrots, the celery and the brussels sprouts in salted water.

For the dressing: dry-fry the sesame seeds briefly in a pan. Mix it with the Teriyaki sesame sauce and the other ingredients.

Serve the salad on plates with the warm vegetables. Drizzle the salad with the dressing and garnish the dish with a little cranberry sauce.