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This pumpkin pom salad makes a perfect, nutritious, quick lunch, and it’s filled with seasonal and tasteful ingredients.
o 400 g Mantua pumpkin, or butternut squash
o 3 tbsp extra virgin olive oil
o 1 tsp salt
o Pinch of ground nutmeg
o Pinch of black pepper
o 100 g fresh arugula
o 4 tbsp chopped walnuts
o 4 tbsp fresh pomegranate seeds
o 2 tbsp extra virgin olive oil
o 2 tbsp balsamic vinegar
o 1 tbsp apple cider vinegar
o Salt, to taste
o Black pepper, to taste
• Heat the oven to 390°F. Wash the pumpkin. We’re not going to peel the pumpkin, as both Mantua pumpkin and butternut squash have a thin peel. If your pumpkin has a thicker skin, just peel it.
• Slice the pumpkin into 1-inch-thick slices and place them onto a baking sheet lined with parchment paper. In a bowl, mix the extra virgin olive oil with salt, a pinch of freshly ground black pepper and a generous pinch of ground nutmeg, then brush the pumpkin slices with olive oil. Bake for about 20 to 30 minutes, checking them halfway through cooking.
• Remove the pumpkin from the oven when it is soft enough to be easily cut with a fork and is golden on the surface. Wash and dry fresh arugula, using your hands to break it into smaller pieces. Chop the walnuts and prepare pomegranate seeds.
• Make the salad dressing by mixing the extra virgin olive oil with the balsamic vinegar and apple cider vinegar. Add salt and black pepper to taste.
• Prepare your salad by mixing arugula and walnuts. Add baked pumpkins, dress with the vinaigrette and sprinkle with pomegranate seeds. Serve immediately.