Winter Vogerlsalat with Vanilla Dressing

Fry bacon in the oven until crispy and break into small pieces, cut feta into cubes, crumble chestnuts with your fingers.

Core the pumpkin and cut into thin wedges. Fry in a pan with 3 tablespoons of olive oil until brown and soft.

Cut the pomegranate in half and scoop out the seeds, saving the juice for the dressing.

For the dressing, mix all the ingredients, season well with salt and pepper.

Mix the Vogerlsalat with half of the dressing, arrange it flat on a plate, spread the remaining ingredients on top.

Drizzle the Vogerlsalat with the remaining dressing before serving.

Preparation Tip:

The Vogerlsalat with vanilla dressing is ideal as a quick, uncomplicated last minute Christmas starter.

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