Salad with baked pumpkin, cheese and walnuts

Ingredients:

Salad

• 4 tbsp. butternut squash, cut into 1 cm cubes (about 1 kg)
• 2 tbsp. l. olive oil
• Coarse salt
• 110 g fresh green beans
• 1 cup toasted walnuts, chopped
• 0.5 cups grated sharp cheddar
• 0.5 cups dried cranberries
• 0.5 cup crispy deep-fried onions
• 3 romaine lettuce hearts, separated
• 1 Honeycrisp apple, thinly sliced

Refueling

• 2 tablespoons non-alcoholic apple cider
• 2 tablespoons white wine vinegar
• 2 teaspoons of honey
• 0.5 cups olive oil
• Coarse salt and freshly ground black pepper

Preparation:

1. Salad:
   
   Preheat oven to 200°C. Place the pumpkin on a rimmed baking sheet and sprinkle with 0.5 teaspoon of salt. Bake until tender, about 20 minutes. Let cool.
2. Meanwhile, bring a small saucepan of salted water to a boil. Cook the beans for 1 minute, then drain and cool under cold water. Cut the beans into 2 cm pieces.
3. In a large serving bowl, layer the pumpkin, beans, walnuts, cheddar, cranberries, fried onions, romano and apples.
4. Refueling:
   
   In a bowl, combine apple cider, white wine vinegar, and honey. Slowly pour in the oil, stirring constantly. Stir in 1/2 teaspoon each of salt and black pepper. Drizzle the dressing over the salad and toss. Serve.