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I love this salad and would eat it as least once a week. I grab a pumpkin when I grocery shop, roast it up and store it in the fridge. This salad can be used as a side dish or can be transformed into a delicious main with the addition of some more protein. Or enjoy a double serving as a carb-up option.
It’s particularly good with lamb, in my opinion. Enjoy!
Hands-on Overall
Serving size side
Nutritional values (per serving, side)
Net carbs7.1 grams
Protein9.5 grams
Fat26.6 grams
Calories299 kcal
Calories from carbs 9%, protein 12%, fat 79%
Total carbs8.3 gramsFiber1.2 gramsSugars4 gramsSaturated fat8.4 gramsSodium520 mg(23% RDA)Magnesium82 mg(20% RDA)Potassium408 mg(20% EMR)
Ingredients (makes 4 servings)
- 300 g pumpkin such as Hokkaido, cubed (10.6 oz)
- 1 cup crumbled feta or goat’s cheese (150 g/ 5.3 oz)
- 1 pack rocket (arugula) (50 g/ 1.8 oz)
- 4 tbsp extra virgin olive oil (60 ml)
- 1 tbsp coconut aminos (15 ml)
- 5 tbsp pepitas (40 g/ 1.4 oz)
- salt and pepper, to taste
Instructions
- Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Peel and cut the pumpkin into bite sized cubes (no peeling needed if you use Hokkaido squash).
- Place pumpkin in a single layer on a baking tray and drizzle with 2 Tablespoons of the olive oil and the coconut aminos. Season with salt and pepper and bake for 20 to 30 minutes. Remove from oven and let cool.
- To serve, place the rocket in a large serving bowl and scatter pumpkin and feta over the top.
- Sprinkle with the pepitas (optionally toasted on a hot dry pan for 1-2 minutes) and finish by drizzling the last 2 Tablespoons of olive oil over the top. Store in a container in the refrigerator for up to one week.
Ingredient nutritional breakdown (per serving, side)
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