Pumpkin Salad
I created this dish for a Paleo pot luck and it went down a treat. I made it to feed a lot of people but you could probably just halve it
- Preparing Time: 20 minutes
- Total Time: 50 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 tablespoon cider vinegar
- 2 tablespoons olive oil
- 1 pinch sea salt
- 1/2 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1.5 tablespoon honey
- honey mustard vinaigrette
- 1.5 butternut pumkin peeled and diced
- 1 pinch celery salt salt is not very paleo so go easy
- 1 handful fresh thyme include stalks, just finely dice th elot
- 3 teaspoons avocado oil
- 3 cups rocket
- 1.5 tablespoons dijon mustard
- Carbohydrate 4.82939765847238 g
- Cholesterol 0 mg
- Fat 9.47966250016515 g
- Fiber 1.27847265321854 g
- Protein 3.60062773629947 g
- Saturated Fat 1.26009500024487 g
- Serving Size 1 1 Serving (32g)
- Sodium 907.641822982712 mg
- Sugar 3.55092500525385 g
- Trans Fat 0.449980625001173 g
- Calories 112 calories
1. Place pumpkin on oven tray and brush with 2tsp of oil 2. Sprinkle with celery salt & thyme 3. Bake at 180c for approx 40min until soft 4. Toast almonds and pumpkin seeds in fry pan with salt & the remaining oil until crunchy (about 5min) 5. Combine all ingredients and serve drizzled with vinaigrette Vinaigrette 1. Combine mustard, honey & vinegar 2. Add oil slowly, whisking to help it become creamy
