PUMPKIN, ROCKET AND POMEGRANATE SALAD
This is similar to Evie's pumpkin and spinach recipe, but I thought it's different enough to post. It's a substantial salad, can be turned into a vegetarian main course by adding some crumbled feta cheese.
Provided by Surfsider
Categories Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
- Allow to cool.
- Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
- Chop the walnuts roughly.
- Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.
- Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
- Put the rocket into a flat bowl, place the pumpkin on it.
- Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.
Nutrition Facts : Calories 307.1, Fat 29.6, SaturatedFat 4, Sodium 5.2, Carbohydrate 11.5, Fiber 0.9, Sugar 7.5, Protein 1.8
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