WARM WINTER SALAD WITH PUMPKIN AND POMOGRANATE SEEDS
Wellcuisine Stefanie Reeb
4people
Prep Time 30 minutesmins
baking time 20 minutesmins
Ingredients
For the salad:
1.2kgHokkaido pumpkin
40gvirgin coconut oilmelted
2tbspmaple syrup
1tspsalt
2pomegranates
350gbunch of rocketwashed and spun dry
400gpre-cooked beetrootdiced
100gwalnutsbroken into coarse pieces (be careful that the nuts are not rancid! This often happens with walnuts)
For the dressing:
1organic orange zest
2juice of organic oranges
4tbspolive oil
4tbspapple cider vinegar
1tspsalt
1.5tspof cinnamon
Freshly ground black pepper
Instructions
Preheat the oven to 180°C.
Cut the Hokkaido squash into thin wedges and mix with the melted coconut oil, maple syrup and salt in a bowl. Spread on a baking sheet lined with baking paper and bake for about 15 minutes. Then bake for another 5 minutes on top heat and fan-assisted.
Divide the pomegranate. Hold the cut surface over a large bowl and use a wooden spoon to knock out the seeds. Set the seeds aside.
Mix all ingredients for the dressing.
Place the rocket and beetroot in a bowl or on a plate and mix with the dressing. Arrange the baked pumpkin wedges on top and serve sprinkled with pomegranate seeds and walnuts.
Wellcuisine-Tipp
If you want to serve a side dish with your winter salad, you can serve vegan falafel balls (see recipe here) or a fried piece of organic goose, chicken or duck.