Warm pumpkin and chestnut salad

This is a salad for cold rainy autumn days. Since its so grey outside, we need some color on our plate.

Warm Pumpkin and chestnut salad
serves 2

- hadful of chestnuts
- half small pumpkin
- 2 cloves of garlic
- 2 small onions
- kale
- walnuts
- rosemary
- salt, sugar, pepper


Making the salad.  Cut the pumpkin and slice in all chestnuts a X. Place them in an oven tray and sprinkle with oil, salt and the rosemary. Bake for about 20 minutes until the flesh is soft. Mix with the kale and put some balsamic, lemon juice and oil over it. Add some flakes of any pecorino and some walnuts. The salad tastes best when the pumpkin and the chestnuts are still a little bit warm, but also eaten cold, the salad is still warming.