Warm Salad with Roasted Pumpkin

Warm Salad with Roasted Pumpkin

35 min
Easy
1 serv.
340 g / 1 serv.

Rating

Average rating:—

Description

Aromatic roasted pumpkin with arugula and nuts — a perfect autumn dinner

  1. Preheat the oven to 200°C (400°F).
  2. Peel and deseed the pumpkin, then cut into medium cubes (about 2-3 cm).
  3. Place the pumpkin on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil, and sprinkle with dried thyme, salt, and pepper. Toss to coat and roast for 20-25 minutes until soft and lightly golden.
  4. While the pumpkin is roasting, roughly chop the walnuts. Dry-toast the walnuts and pumpkin seeds in a skillet over medium heat for 1-2 minutes until fragrant.
  5. In a bowl, toss together the salad mix and arugula.
  6. Make the dressing: whisk together 1 tablespoon of olive oil, balsamic vinegar, a small pinch of salt, and pepper.
  7. Arrange the hot roasted pumpkin over the salad greens. Sprinkle with the toasted nuts and seeds.
  8. Drizzle the salad with the dressing and serve immediately.
530
156 kcal / 100 g
kcal
10.4 g
3.1 g / 100 g
Protein
21.9 g
6.5 g / 100 g
Carbohydrates
47.7 g
14.1 g / 100 g
Fats