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Pumpkin salad
 
 
8 ServingsPTM45 min

Pumpkin salad


Salad of pumpkin and arugula with sundried tomatoes.

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Directions

  1. Preheat the oven to 200 ºC.
  2. 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.
  3. Place the pumpkin on a griddle covered with parchment paper, drizzle with oil and sprinkle with salt and pepper.
  4. Roast the pumpkin in the oven for 25-30 minutes until brown and done.
  5. 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.
  6. Sprinkle with balsamic vinegar and the oil. Season with salt and pepper. Yummy! .


Nutrition

110Calories
Sodium3% DV60mg
Fat14% DV9g
Protein4% DV2g
Carbs2% DV5g
Fiber8% DV2g

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