Pumpkin, Rocket and Pomegranate Salad

Recipe by Surfsider
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
  • Allow to cool.
  • Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
  • Chop the walnuts roughly.
  • Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.
  • Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
  • Put the rocket into a flat bowl, place the pumpkin on it.
  • Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.
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