Warm Autumn Salad with Pumpkin and Pomegranate

Ingredients

• 200 g Pumpkin (Diced)
• 300 g Cherry tomatoes (Make a small cut in them or prick them before baking)
• Thyme (To taste)
• Oregano (To taste; the transcript mentions rosemary instead of oregano)
• Turmeric (To taste)
• Garlic powder (To taste)
• Onion powder (To taste)
• Salt (To taste)
• Pepper (To taste)
• Extra-virgin olive oil (A generous drizzle)
• 200 g Feta cheese (Crumbled)
• 140 g Pomegranate (Seeded)

Steps

1. 1

   Preheat the oven to 200 °C. Dice the pumpkin and place it in an ovenproof dish.

2. 2

   Add the cherry tomatoes and make a small cut in them or prick them to prevent them from bursting during baking.

3. 3

   Add the thyme, oregano, turmeric, garlic powder, onion powder, salt, pepper, and a generous drizzle of extra-virgin olive oil. Mix well to coat the pumpkin and tomatoes.

4. 4

   Bake at 200 °C for 40 minutes, until the pumpkin is tender and lightly browned and the tomatoes are well roasted.

5. 5

   Let the preparation cool slightly for a few minutes. Crumble the feta cheese over the top and add the pomegranate.

6. 6

   Mix and serve the warm salad.

Notes

The description indicates that the recipe provides 5 carbohydrate servings (1R from the pumpkin, tomatoes, and feta; 2R from the pomegranate). The number of servings is not specified. The transcript mentions rosemary where the written description indicates oregano; the written ingredient list has been followed.

Nutrition per serving

• salad
• main course
• vegetarian
• gluten-free
• oven
• autumn
• warm