Winter Salad
back to main
by Nathalie
Step by step recipe - 10 Min
0
November 18, 2019
Serves
2
Cooks in
10 Minutes
Difficulty
Easy
INGREDIENTS
60 g
pumpkin
2 tbsp
pomegranate seeds
2 handful
arugula
1
beetroot, cooked (I buy the precooked ones)
50 g
walnut (or any other nut or seed)
olive oil
to taste
salt
5 tbsp
apple cider vinegar
1 tsp
agave/maple syrup
Method:
Preheat the oven to 180°C and line a baking tray with baking paper. Cut the pumpkin into slices and place into a bowl. Drizzle a bit of olive oil and salt on top and mix. Distribute evenly on the baking tray and bake for about 20 minutes or until tender. Roast the walnut in a small pan until golden brown and set aside. Wash the arugula, cut in half and place it in a large salad bowl. Cut the pre-cooked beetroot into bite size pieces and add to the salad. Sprinkle the pomegranate seeds and walnuts on top. When the pumpkin is soft, add it to the salad.
For the dressing, pour the apple cider vinegar into a small glass. Add salt and maple syrup and mix. Add olive oil and mix again. Pour on to the salad a mix carefully.