Filter
Reset
Sort ByRelevance
Mbblack
Pumpkin salad
Salad of pumpkin and arugula with sundried tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ºC.
-
Halve the pumpkin, remove the seeds and the stringy inside with a spoon and cut the flesh in sections of 2 cm wide. Leave the shell.
-
Place the pumpkin on a griddle covered with parchment paper, drizzle with oil and sprinkle with salt and pepper.
-
Roast the pumpkin in the oven for 25-30 minutes until brown and done.
-
Chop the onion and cut the tomatoes into strips. Place the pumpkin and rocket on a plate. Carefully advance the onion, tomato and pumpkin seeds.
-
Sprinkle with balsamic vinegar and the oil. Season with salt and pepper. Yummy! .
Blogs that might be interesting
-
25 minSide dishpangasius fillet, bunch onions, egg, bread-crumbs, olive oil, mayonnaise, wasabi,fish burger with wasabimayo -
20 minSide dishRed onion, frozen garden peas, lime, fresh coriander, papaya, sesame oil, fresh spinach, soft goat's cheese 55,papaya salad with lime and goat cheese -
10 minSide dishceleriac, olive oil, coarse sea salt, mayonnaise, sour cream, capers, lemon juice,oven chips of celeriac with caper mayonnaise -
60 minSide dishzucchini, Red onion, sprig of rosemary, fresh thyme, garlic, black olives without pit, traditional olive oil, lemon juice,courgette dish from the oven
Nutrition
110Calories
Sodium3% DV60mg
Fat14% DV9g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g
Loved it