ROASTED PUMPKIN & POMEGRANATE SALAD
Ingredients
- 2 cups pumpkin (peeled and cut into 1-inch cubes)
- 2 tsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/8 tsp freshly ground pepper
- 4 cups mixed salad greens
- 1/2 cup pomegranate seeds
- 4 tsp toasted pumpkin seeds
- A handful of roughly chopped walnuts (either raw, toasted or caramelized)
- 1/4 cup crumbled goat cheese (or feta)
Instructions
- Preheat oven to 200°C (400°F).
- Mix pumpkin cubes with olive oil, salt, and pepper, and spread evenly in a baking pan.
- Roast the pumpkin for about 30 minutes, or until pumpkin is beginning to brown on the edges and feels a bit soft when a fork is inserted. Remove pumpkin from oven and cool thoroughly.
- Divide the greens in half on dinner plates. Distribute one cup of roasted pumpkin on each plate. Top each with 1/4 cup of pomegranate seeds, 2 teaspoons pumpkin seeds, a sprinkling of walnuts, and 1/8 cup of cheese.
- Lightly top with your favourite salad dressing.
Tried this recipe?Let us know how if you liked it in the comments below!