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Roasted Pumpkin and Chestnut Salad with Pomegranate Vinaigrette
Roasted Pumpkin and Chestnut Salad with Pomegranate Vinaigrette

Roasted Pumpkin and Chestnut Salad with Pomegranate Vinaigrette
A vibrant and nutritious salad featuring seasonal pumpkin, chestnuts, and a tangy pomegranate dressing.
Roasted Pumpkin and Chestnut Salad with Pomegranate Vinaigrette

To provide a balanced meal with seasonal ingredients, supporting energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 50
    g
     pomegranate seed
  • 50
    g
     arugula
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 20
    ml
     pomegranate juice
  • 5
    ml
     honey
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Roasted Pumpkin and Chestnut Salad with Pomegranate Vinaigrette
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the pumpkin into cubes and place on a baking sheet.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Roast for about 30 minutes until tender and slightly caramelized.
  5. In a small bowl, whisk together balsamic vinegar, pomegranate juice, and honey to make the vinaigrette.
  6. In a large bowl, combine roasted pumpkin, chestnuts, arugula, and pomegranate seeds.
  7. Drizzle the salad with the vinaigrette and toss gently to combine.
  8. Serve immediately.
Nutrition Per Serving 451 g Per 100g
Energy 515.6 kcal 114 kcal
Protein 6.3 g 1.4 g
Fibre 9 g 2.0 g
Salt 0 g 0.0 g
Sugar 33.9 g 7.5 g
Carbohydrates 86.4 g 19.2 g
Fat 17.4 g 3.9 g
  • 200
    g
     pumpkin
  • 100
    g
     chestnut
  • 50
    g
     pomegranate seed
  • 50
    g
     arugula
  • 15
    ml
     olive oil
  • 10
    ml
     balsamic vinegar
  • 20
    ml
     pomegranate juice
  • 5
    ml
     honey
1
Servings
0

Preheat the oven to 200°C.

Cut the pumpkin into cubes and place on a baking sheet.

Drizzle with olive oil and season with salt and pepper.

Roast for about 30 minutes until tender and slightly caramelized.

In a small bowl, whisk together balsamic vinegar, pomegranate juice, and honey to make the vinaigrette.

In a large bowl, combine roasted pumpkin, chestnuts, arugula, and pomegranate seeds.

Drizzle the salad with the vinaigrette and toss gently to combine.

Serve immediately.

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