To prepare this simple, but very tasty and spectacular lettuce mix warm baked sliced nutmeg pumpkin with watercress and pomegranate seeds and pour dressing from champagne vinegar. It has a more complex and aroma than white wine vinegar, and together with grated ginger and lemon zest gives salad unforgettable bright taste. Serve the salad warm so you can was to fully enjoy its contrasting notes that gives sweet pumpkin, spicy greens, tart pomegranate and vinaigrette Refueling. Nutritional value of one serving: (4 total) Calories 334, total fats 25 g., saturated fats g., proteins 4 g., carbohydrates 27 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg nutmeg pumpkin peeled and seeds, cut into cubes of 2.5 cm.
- 7 tbsp. l olive oil
- 2 tbsp. l champagne vinegar
- 2 tbsp. l chopped shallots (1 small onion)
- 1 tsp finely grated lemon zest
- 1 tsp grated peeled ginger root
- 1 tbsp. pomegranate seeds
- 350 gr (approx. 2 bundles) watercress, stiff stems cut off
- 240 gr. goat cheese
Recipes with similar ingredients: butternut squash, shallots, ginger root, goat cheese, watercress, champagne vinegar, pomegranate
Recipe preparation:
- Preheat the oven to 200 ° C. Mix pumpkin with 2 tbsp. l olive oil, salt and pepper. Bake in the oven stirring once in the middle of baking until the pumpkin becomes soft and golden, about 30 minutes. Remove from the oven and cover so that it does not cool.
- In a small bowl, mix vinegar, shallots, lemon zest and ginger. While stirring, pour in the remaining 4 tbsp. l oil until the dressing thickens to the consistency of the emulsion. Salt and pepper.
- To serve in a large bowl, mix watercress, warm pumpkin and pomegranate seeds with vinaigrette dressing, covering it with all the vegetables. Transfer to a serving dish and sprinkle with goat cheese.
- Serve while the pumpkin is still warm.
