Roasted pumpkin and walnut salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
50 grams of Japanese/Jarrah pumpkin, roasted til caramelised and softhalf a cup of chopped walnutscubed Danish FettaChopped wild rocketTbsp Olive oil
chop up the pumpkin and rocket, toss in oil. Bake in oven 210 degrees celcius for 20 minutes or until caramelised and soft. Toss in chubed fetta and chopped walnuts. Serve.
Serving Size: 1 serve
Number of Servings: 1
Recipe submitted by SparkPeople user QUASIOR.
Serving Size: 1 serve
Number of Servings: 1
Recipe submitted by SparkPeople user QUASIOR.
Nutritional Info Amount Per Serving
- Calories: 685.3
- Total Fat: 66.0 g
- Cholesterol: 0.0 mg
- Sodium: 169.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 4.6 g
- Protein: 19.5 g
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