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Tanya Dennings
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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Ingredients
Directions
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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.
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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.
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Nutrition
350Calories
Sodium0% DV1.150mg
Fat45% DV29g
Protein10% DV5g
Carbs6% DV17g
Fiber24% DV6g
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