John Myers
Healthy Pumpkin and Pomegranate Salad with Seaweed
The perfect healthy pumpkin and pomegranate salad with seaweed recipe with a picture and simple step-by-step instructions.
- 2 tsp Seaweed for salad
- 1 Hokkaido pumpkin (about 1 kg)
- 1 Pomegranate
- 3 Oranges
- 1 Handful Almonds
- Pumpkin seed oil
- Salt
- Cut the pumpkin in half and scoop out the seeds. Cut the pulp into approx. 2 cm cubes.
- Boil the pumpkin in a saucepan with salted water. After approx. 5 minutes, test whether the cubes are through, if not let them cook for approx. 2 minutes longer.
- Drain the pumpkin cubes in a colander and allow to cool.
- 4 .. In the meantime, let the algae soak in a bowl of water for about 15 minutes.
- Meanwhile, fillet the oranges and remove the stones from the pomegranate.
- Roughly chop the almonds.
- Put the cooled pumpkin on a large plate or in a bowl, add the fruit, spread the almonds and seaweed on top and drizzle with a little pumpkin seed oil.
- Finally, season the pumpkin and pomegranate salad with salt.
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