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
-
35 minSide dishParmesan cheese, butter, onion, risotto rice, dry white wine, hot chicken broth,basic risotto -
15 minSide dishlime, Red onion, traditional olive oil, dried oregano, ground cumin, dried chili pepper, Little Gem lettuce, avocado, lima canned beans, white cheese cubes,mixed salad with avocado -
20 minSide dishEggs, dried Provençal herbs, freshly ground black pepper, chorizo sausage, pre-cooked potato giants, onion, sao jorge, olive oil,potato omelette with chorizo -
20 minSide dishSpaghetti, Red onion, lemon, Cherry tomatoes, unroasted almonds, fresh parsley, mild olive oil fry / roast, pesto rosso, shrimps, arugula,spaghetti with almond tomato pesto, lemon and shrimps
Nutrition
110Calories
Sodium3% DV60mg
Fat14% DV9g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g
Loved it