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Pumpkin salad
Salad of pumpkin and arugula with sundried tomatoes.
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Ingredients
Directions
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Preheat the oven to 200 ºC.
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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.
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Place the pumpkin on a griddle covered with parchment paper, drizzle with oil and sprinkle with salt and pepper.
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Roast the pumpkin in the oven for 25-30 minutes until brown and done.
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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.
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Sprinkle with balsamic vinegar and the oil. Season with salt and pepper. Yummy! .
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Nutrition
110Calories
Sodium3% DV60mg
Fat14% DV9g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g
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