• 225 g of mixed mushrooms (75 g portobello + 150 g shimeji)
• 225 g of pumpkin
• 225 g of sweet potato
• 75 g of mixed green sprouts (lettuce, arugula, spinach)
• 1 pomegranate, seeds removed
• Extra virgin olive oil
• Salt and black pepper to taste
• Dried oregano

For the Moscatell vinaigrette:

• Moscatell Gardeny balsamic vinegar
• Extra virgin olive oil
• Pinch of salt
• Pinch of black pepper

1. Clean and slice the mushrooms, then sauté them in a pan with a little extra virgin olive oil, salt, and pepper until golden. Set aside.
2. Sauté the sweet potato cubes with olive oil, salt, pepper, and ½ teaspoon of oregano until tender but firm, and set aside.
3. Do the same with the pumpkin, sautéing it with 2 teaspoons of oil, salt, pepper, and a little oregano until cooked but still holding its shape, and set aside.
4. In the same pan, pour 6 tablespoons of Moscatell Gardeny balsamic vinegar and let it reduce over medium heat for 2–3 minutes until slightly thickened. Remove from heat and mix with 3 tablespoons of olive oil, salt, and pepper to make the vinaigrette.
5. Plate a base of green sprouts, arrange the pumpkin, sweet potato, and mushrooms around, and sprinkle the pomegranate seeds on top.
6. Dress the salad with the Moscatell vinaigrette and serve immediately.

Did you enjoy this recipe? Keep discovering how to use our vinegars and bittersweet products.