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Pumpkin and pomegranate salad 20th Oct 2023

Recipes > salads > Pumpkin and pomegranate salad
Pumpkin and pomegranate salad

Ingredients for 2 serves in 60 minutes

pumpkin, raw 500.0 gram
beetroot, beets, raw 2.0 piece
cheese, feta 100.0 gram
arugula, raw 100.0 gram
pomegranates, raw 1.0 piece
spices, chili powder 0.25 teaspoon
salt 0.25 teaspoon
black pepper, peppercorns, dried 0.25 teaspoon
oil, olive 8.0 tablespoon
juice, lemon, raw 2.0 tablespoon

Autumn salad with pumpkin, beetroot, feta cheese, pomegranate and arugula. It tastes great and looks beautiful on the plate.

Instructions how to prepare

  1. Preheat the oven to 200°C.
  2. Peel and clean the pumpkin. Cut into cubes and place on a baking tray lined with baking paper. Drizzle with olive oil, sprinkle with hot pepper, salt and pepper. Wrap the beetroots in aluminum foil and also place them on a baking tray. Place the vegetables in the oven. Bake the pumpkin for 30 minutes and the beetroot for about 45 minutes.
  3. Mix rest of the olive oil, lemon juice, salt and pepper in a bowl. Cut the feta into cubes and add to the bowl, add pomegranate seeds.
  4. Peel the baked beetroot and cut it into cubes.
  5. Place the arugula on plates, then add the pumpkin, beetroot, feta and pomegranate seeds. Pour the sauce over everything.

General Facts for given proportions

total (1309.95g)per serve (654.98g)units
Energy 1686.59843.29kcal
Carbohydrates 110.5355.27g
Sugars 65.6932.84g
Fiber 20.7310.37g
Fat 134.1367.06g
Protein 29.7614.88g

Vitamins for given proportions

total (1309.95g)per serve (654.98g)units
A 2.391.2mg
A1 0.120.06mg
B1 0.690.34mg
B2 1.710.85mg
B3 5.872.94mg
B5 4.232.12mg
B6 1.170.58mg
C 107.5953.8mg
E 23.3011.65mg
K 0.220.11mg

Minerals for given proportions

total (1309.95g)per serve (654.98g)units

How single serve of this meal meets your daily requirements