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Salads
Roasted Pumpkin Salad with Walnuts and Pomegranate
A vibrant and nutritious fall salad featuring roasted pumpkin, fresh greens, and crispy walnuts. Perfect for a light lunch or dinner.
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Ingredients
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- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Roast the pumpkin. Cut it into cubes, drizzle with 1 tablespoon of oil, season with a pinch of salt, pepper, and spices. Roast at 350–400°F for about 25–30 minutes until tender.
2
While the pumpkin roasts, prep the rest: rinse and dry your greens, seed the pomegranate, and lightly toast the walnuts in a dry pan if you like.
3
Build the salad. Arrange the greens on a plate, top with the warm pumpkin, then scatter the pomegranate seeds and walnuts over it.
4
Dress it. Drizzle with remaining olive oil and fresh lemon juice. Add seeds or sesame if you fancy it.
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