Active Monday - 5 Min. Workout For Sexy Shoulders & Pumpkin Salad

Hello from another Active Monday healthy lifestyle blog. How are you today? Are you ready for a new week? Today I have a 5 minute short but effective workout for sexy shoulders. And after that a delicious pumpkin apple salad. As you know fall is the best pumpkin time.

Pumpkin Apple Salad


For 4 servings
2 teaspoons coriander seeds

300 ml carrot juice

150 ml apple juice

1 small Hokkaido pumpkin (approx. 1 kg)

1 orange

1 tsp chili flakes

5 tablespoons rapeseed oil

1 radicchio

100 g lamb's lettuce

50 g hazelnut kernels

2 tart apples

3 tablespoons lemon juice

5 tablespoons Chardonnay vinegar (alternatively white wine vinegar)


6 tablespoons hazelnut oil

1 bunch of chives


 Roughly crush the coriander in a mortar and reduce to 150 ml with the carrot and apple juice and a pinch of fleur de sel over medium heat for approx. 15 minutes. Pour the dressing through a fine sieve and leave to cool.
 Wash and dry the squash. Halve the pumpkin and scrape out the seeds with a tablespoon. Cut the squash into 2-3 cm thick slices and 3-4 cm pieces. Squeeze the orange and mix the juice (approx. 80 ml) with the chili, 1 teaspoon fleur de sel, and rapeseed oil. Pour the orange marinade over the pumpkin pieces and mix well. Marinate for 20 minutes, stirring often.
 Clean radicchio and lamb's lettuce, wash, spin dry, and chill. Roughly chop the nuts, lightly toast them in a pan without fat and set aside.
 Place pumpkin and marinade on a baking sheet. Cook in a preheated oven at 180 degrees (Gas 2-3, convection not recommended) on the 2nd shelf from the bottom for 15-20 minutes.
 Quarter and core the apples and cut them into bite-sized pieces. Drizzle with lemon juice and set aside. Season the carrot dressing with vinegar, fleur de sel, and pepper. Stir in hazelnut oil and set aside. Take the squash out of the oven and let it cool until lukewarm. Add the apples to the squash and mix gently with the squash on the baking sheet.
 Arrange the radicchio, lamb's lettuce, pumpkin, and apples on 4 plates and drizzle each with 4-5 tablespoons carrot dressing. Cut the chives into fine rolls and sprinkle them over the salad with the hazelnuts. Serve the salad with the remaining dressing.

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