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A vibrant salad featuring delicate squash , pomegranate , rocket , pumpkin seeds and feta tossed in a honey balsamic vinaigrette . If you are preparing this salad in advance , reserve the dressing on the side until you are ready to serve .
Ingredients
� 2 medium butternut pumpkin , around 1kg � 1 tablespoon olive oil � Fine grain sea salt � 4 heaping cups rocket ( or mixed baby greens ) � ⅔ cup pomegranate arils � ⅓ cup raw pumpkin seeds ( or pecans ) � 3 to 4 ounces feta cheese , crumbled
Directions
Preheat the oven to 200 degrees . Wash the pumpkin and scrape off any tough bits of skin with a knife . Slice the pumpkin into 2cm wide rounds . Use a spoon to scoop out the seeds from each round . Drizzle the pumpkin with a generous tablespoon of olive oil and a sprinkle of sea salt . Use your fingers to lightly coat all surfaces of the pumpkin with olive oil . Bake for about 30 minutes or until the pumpkin is tender and golden , flipping halfway . In a medium skillet over medium-low heat , toast the pumpkin seeds , stirring frequently , until they are fragrant and lightly golden on the edges . Remove from heat . In a small bowl , whisk together the olive oil , balsamic vinegar , honey and Dijon mustard with a pinch of salt and pepper . Once the pumpkin has had a few minutes to cool , combine the rocket , pomegranate , pumpkin seeds , crumbled feta and pumpkin in a serving bowl . Toss with enough dressing to lightly coat the leaves . Serve immediately .
Honey-balsamic vinaigrette
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2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon honey ½ teaspoon Dijon mustard freshly ground black pepper
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