Smoked Poultry Salad with Pumpkin, Apples and Ginger-Currant Sauce
by Editorial Staff
It is very difficult to find fresh currants in winter, so they can be easily replaced with fresh frozen ones. In extreme cases – not very sweet currant jelly.
Cook: 35 mins
Servings: 8
Ingredients
- 500 g cooked-smoked turkey or chicken breast fillet
- 500 g pumpkin
- 3 medium red-yellow apples
- 200 g young spinach
- olive oil
- salt
- freshly ground black pepper
For refueling:
- 200 g red currant
- 2 cm fresh ginger root
- 1 tbsp buckwheat honey
- 50 ml olive oil
Directions
- Peel the pumpkin, cut into cubes with a side of 2 cm, pour over with oil, salt, and pepper.
- Remove the core from the apples, cut the pulp into neat slices 1–1.5 cm thick, pour with oil, salt, and pepper.
- Preheat oven to 220 ° C. Place pumpkin and apples in one layer on a baking sheet lined with parchment bake until golden brown, about 12 minutes.
- For dressing the currant, remove the twigs. Peel the ginger, grate on a fine grater, put it together with the currants in a blender, whisk in mashed potatoes. Run through a sieve to remove seeds if desired, or leave them as is.
- Mix mashed potatoes with honey, then vegetable oil, season with salt and pepper. Let the dressing sit for at least 15 minutes.
- Cut the smoked poultry into cubes, removing the skin.
- Combine spinach with third dressing and place on a serving dish. Top with poultry, pumpkin, and apples, pour over the remaining dressing, add more pepper and serve.
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