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Roasted pumpkin salad
 
 
4 ServingsPTM35 min

Roasted pumpkin salad


A tasty recipe. The vegetarian side dish contains the following ingredients: pumpkin ((1 kg), in parts), olive oil, dried thyme, garnish almonds (a 95 g), balsamic vinegar and rocket (75 g).

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Directions

  1. Preheat the oven to 200 ° C. Remove the seeds and stringy inside of the pumpkin and cut off the peel. Place in the oven dish. Sprinkle with 2 tbsp oil and sprinkle with the thyme and pepper and salt to taste. Roast in the oven for about 20 minutes. Allow to cool for about 10 minutes.
  2. Meanwhile, heat 1 tbsp oil in a frying pan and fry the almonds in 2 min. Golden brown. Allow to cool on kitchen paper. Make a vinegar dressing in a shallow dish, the rest of the oil and pepper and salt to taste. Add the arugula and mix well. Put the pumpkin on it and sprinkle the almonds over it.


Nutrition

350Calories
Sodium0% DV1.150mg
Fat45% DV29g
Protein10% DV5g
Carbs6% DV17g
Fiber24% DV6g

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