Pumpkin Rocket And Pomegranate Salad Recipes

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PUMPKIN, ROCKET AND POMEGRANATE SALAD



Pumpkin, Rocket and Pomegranate Salad image

This is similar to Evie's pumpkin and spinach recipe, but I thought it's different enough to post. It's a substantial salad, can be turned into a vegetarian main course by adding some crumbled feta cheese.

Provided by Surfsider

Categories     Greens

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups pumpkin, cut into 1 inch cubes
1/2 cup olive oil
2 cups baby rocket
1 pomegranate, seeded
2 tablespoons walnuts, shelled
1 teaspoon balsamic vinegar
1 garlic clove, finely minced
salt
pepper

Steps:

  • 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.

Nutrition Facts : Calories 307.1, Fat 29.6, SaturatedFat 4, Sodium 5.2, Carbohydrate 11.5, Fiber 0.9, Sugar 7.5, Protein 1.8

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