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Elegant Roasted Pumpkin and Chestnut Salad
A sophisticated and seasonal salad featuring roasted pumpkin, chestnuts, and a tangy vinaigrette.
Provide a balanced and elegant meal with seasonal ingredients, supporting a healthy vegan diet.
Ingredients:
1
Servings
-
200gpumpkin
-
100gchestnut
-
50garugula
-
50gpomegranate seed
-
15mlolive oil
-
10mlbalsamic vinegar
-
15gwalnut
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Instructions:
- Preheat the oven to 200°C.
- Peel and cube the pumpkin, then place on a baking tray.
- Drizzle with olive oil and season with salt and pepper.
- Roast for about 25 minutes until tender and slightly caramelized.
- Meanwhile, prepare the vinaigrette by mixing balsamic vinegar with a little olive oil.
- Toast the walnuts in a dry pan over medium heat for about 3 minutes.
- In a large bowl, combine arugula, roasted pumpkin, chestnuts, pomegranate seeds, and toasted walnuts.
- Drizzle with the vinaigrette and toss gently to combine.
- Serve immediately, garnished with additional pomegranate seeds if desired.
| Nutrition | Per Serving 439 g | Per 100g |
|---|---|---|
| Energy | 577.2 kcal | 132 kcal |
| Protein | 8.5 g | 1.9 g |
| Fibre | 10 g | 2.3 g |
| Salt | 0.1 g | 0.0 g |
| Sugar | 26 g | 5.9 g |
| Carbohydrates | 82.1 g | 18.7 g |
| Fat | 26.6 g | 6.1 g |
| Environmental | Per Serving 439 g | Per 100g |
|---|---|---|
| CO2 | 0.7 kg | 0.2 kg |
| Water | 1.8 l | 0.4 l |
-
200gpumpkin
-
100gchestnut
-
50garugula
-
50gpomegranate seed
-
15mlolive oil
-
10mlbalsamic vinegar
-
15gwalnut
1
Servings