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Pumpkin and pomegranate salad

Experience the vibrant flavors of autumn with this Pumpkin and Pomegranate Salad. Roasted pumpkin, juicy pomegranate seeds, and crisp greens come together in a symphony of seasonal delights, offering a refreshing and colorful addition to your main meal.

 

Method:

  1. Preheat your oven to 170°C (338°F) and line a tray with baking paper. 

  2. Peel & dice the pumpkin and place on the lined baking tray. Drizzle with the olive oil, maple syrup and salt and mix to combine well.

  3. Bake in the oven for 25-30 minutes, or until brown and cooked through.

  4. Meanwhile, deseed a pomegranate and place in a a separate bowl. 

  5. To a medium sized pan on medium heat, add the olive oil and salt and fry the raw almonds for 1-2 minutes (be cautious to not burn them)

  6. To a large serving bowl, add the bed of spinach, followed by the cooked and cooled pumpkin, pomegranate and raw almonds. Serve with vegan feta. 

 

Nutritional Summary:

At Radiquel, we believe strict fixation on numbers is a reductionist view of nutrition and can potentially harm our relationship with food. Food is also so much more than just units of calories and macronutrients; it’s a chance to nourish our minds, bodies, and souls with whole and soul foods. However, we acknowledge nutritional panels’ educational value for some individuals and have provided them solely for educational purposes. Please utilise this information with the utmost care.

This nutritional information is given solely for recreational intent and is not recommended to displace any medical advice, nor is it necessarily precise. We approximate the nutritional information per the listed ingredients. As food products can always vary in size, brand and shape, and nutritional quantities can also change based on the plants' growth circumstances, the quality of the soil, the fruits' maturity, and other factors, the nutrition information that is provided is an approximation. Since these values are highly individualised and rely on a variety of variables, such as age, gender, and the amount of daily physical activity, we do not offer the percentage of the recommended daily value. Please calculate the nutritional information you need using the exact ingredients you used or seek a dietitian or clinical nutritionist to assist you, if you need.
  • Serves
    4
  • Prep
    60 minutes
lunch and dinnersalads
  • Ingredients

    For the pumpkin - 

    • 400g butternut pumpkin, peeled and diced

    • 1 Tbsp olive oil

    • 1 Tbsp maple syrup

    • Salt, to taste

    For the bowl - 

    • 4 cups of spinach

    • 1 pomegranate, de-seeded

    • ¼ cup raw almonds

    • 1 Tbsp olive oil

    • 4 Tbsp vegan feta, to serve

Calories: 235

Carbohydrates: 26.2g

Fibre: 5g

Total fat: 13.9g

Saturated fat: 2.6g

Protein: 6.1g

 

Nutrients of focus - 

Calcium: 130mg