Pumpkin and pomegranate salad, a delicious, light, and fresh side dish or main course. It is prepared quickly with simple yet tasty ingredients.
YOU CAN ALSO TRY:
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 14.11 oz Mantuan pumpkin
- 2.12 oz pomegranate
- 2.47 oz lamb's lettuce
- 7.05 oz feta
- 0.71 oz sunflower seeds
- 1 tbsp olive oil
- 1 pinch fine salt
- 3 tbsp olive oil
- to taste fine salt
- to taste mixed peppercorns
Tools
- 1 Baking Tray
- 2 Bowls
- 1 Parchment Paper
- 1 Kitchen String
Preparation of Pumpkin and Pomegranate Salad
Cut the pumpkin into cubes of about 0.39 inches on each side, then place it on a baking tray lined with parchment paper.
Season it with one tablespoon of olive oil and a pinch of fine salt.
Close the parchment paper to form a pouch with kitchen string and bake in a preheated oven at 356°F for 10 minutes.
After 10 minutes, untie the pouch and cook for another 10 minutes.
Once cooked, take it out of the oven and let it rest for 5 minutes.
Meanwhile, cut the feta into cubes and place it with the lamb’s lettuce in 2 bowls.
Add the slightly cooled pumpkin and the pomegranate seeds.
Finally, add the sunflower seeds and season with olive oil, salt, and a grind of fresh mixed pepper. Mix everything well to blend the flavors.
And voilà… now your pumpkin and pomegranate salad is ready to be served.
Useful Tips
If you don’t like sunflower seeds, you can leave them out or replace them with pumpkin seeds.
For a stronger flavor, you can add a clove of garlic to the pumpkin during cooking.
Suggestions
FOLLOW ME ON MY FB PAGE TO STAY UPDATED ON NEW RECIPES https://www.facebook.com/MartaAppuntiDiCucina/
YOU CAN ALSO FIND ME ON INSTAGRAM https://www.instagram.com/appuntidicucina/
