Pumpkin and Pomegranate Salad Meal

February is definitely the month of salads! With that in mind, today we share with you yet another perfect salad meal recipe with pumpkin, a food which was one of our favourites this winter.  We hope you’ve had the opportunity to enjoy its beautiful flavours as well as all the other benefits that involve the consumption of this wonderful gift of nature. As the end of winter is slowly approaching and every day is getting warmer, we have decided to use this vegetable one last time before the pumpkin season ends.

After all, baked pumpkin combined with quinoa, fresh herbs, fruits, vegetables and a seasoned with a sweet dressing, is a real lightweight spring meal anyways.

Enjoy an atypical but brilliant combination of the most nutritious natural foods that this salad provides!

– 2 handfulls of pumpkin
– 1 red onion
– 4 tbsp. olive oil
– salt and pepper (to taste)
– 1 cup cooked quinoa
– 1 cup fresh herbs (parsley, basil and dill)
– 1 handful baby spinach ICEBERG SALAT CENTAR
– 2 hands grated carrots ICEBERG SALAT CENTAR
– 1 apple
– 1/3 cup  pomegrannate seeds
– Lemon juice (to taste)
– 4 tbsp. olive oil
– 2 tsp. apple vinegar
– 1/4 tsp. ground cloves
– 1/4 tsp. mustard
– 1/2 tsp. maple syrup
– 1/4 tsp. Himalayan salt
– ground black pepper (to taste)

1. Slice the pumpkin and onion and place them on a tray lined with baking paper.
2. Sprinkle over olive oil, season with salt and pepper and bake in a heated oven at 220 degrees.
3. When the pumpkin becomes tender, remove it from the oven and leave aside to cool.
4. Prepare the dressing by combining all the ingredients in a cup.
5. In a large bowl, mix all salad ingredients, add baked pumpkin and onions and toss with prepared dressing.

Pumpkin and pomegranate salad


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