Pear and Pumpkin Salad

Cut the pumpkin into thick wedges, place on a baking tray and season with a little salt, pepper, olive oil and thyme sprigs. Roast in the preheated oven at 160 °C for 20 minutes.

Roast the bacon in the oven at 160 °C for about 10 minutes until crispy.

Peel and core the pear and cut into wedges. Lightly caramelize sugar in a pan, add butter and pears and deglaze with pear juice. Simmer briefly until the sugar has dissolved.

For the dressing, mix all the ingredients well and season the washed and cleaned salad with it.

Arrange the salad on plates or in salad bowls, place pears and pumpkin on top and garnish the pear and pumpkin salad with bacon and pumpkin seeds.

Serve with a slice of crusty brown bread.

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