Pumpkin, Rocket and Pomegranate Salad Recipe

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Pumpkin, Rocket and Pomegranate Salad
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Ingredients:

Directions:

  1. Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
  2. Allow to cool.
  3. Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
  4. Chop the walnuts roughly.
  5. Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.
  6. Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
  7. Put the rocket into a flat bowl, place the pumpkin on it.
  8. Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.87 Kcal (1578 kJ)
Calories from fat 289.56 Kcal
% Daily Value*
Total Fat 32.17g 49%
Sodium 35.15mg 1%
Potassium 825mg 18%
Total Carbs 23.05g 8%
Sugars 11.86g 47%
Dietary Fiber 6.05g 24%
Protein 6.52g 13%
Vitamin C 30.3mg 51%
Vitamin A 5.9mg 197%
Iron 426.6mg 2370%
Calcium 212.6mg 21%
Amount Per 100 g
Calories 134.23 Kcal (562 kJ)
Calories from fat 103.14 Kcal
% Daily Value*
Total Fat 11.46g 49%
Sodium 12.52mg 1%
Potassium 293.85mg 18%
Total Carbs 8.21g 8%
Sugars 4.22g 47%
Dietary Fiber 2.16g 24%
Protein 2.32g 13%
Vitamin C 10.8mg 51%
Vitamin A 2.1mg 197%
Iron 152mg 2370%
Calcium 75.7mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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