Roasted Pumpkin is the Star Ingredient in this Easy Fall Salad
© Gourmandize / Silvia Santucci
Step 3
Put the cubes in an oven-proof bowl, and add the olive oil, pumpkin seeds, fresh thyme and salt, to taste. Mix well. Transfer to a baking dish and bake in the oven for 25-30 minutes at 350°F.
More steaming articles
Newly Vegan
Interview with Clotilde Dusoulier from...
Chef Tips and Tricks
VIDEO: Fresh Mango Salad
Dive into summer with this fresh, light and healthy mango salad!
INGREDIENTS
- Peanuts
- Carrot
- Mango
- Rocket
- 2 limes
- Olive oil
- Soy sauce
- Red onion, minced
- Salt
- Pepper
METHOD
- Lightly sautée the peanuts until golden.
- Take the carrots and cut into thin slices.
- Peel the mango and slice into thin strips.
- Squeeze the juice from 2 limes into a bowl, and add olive oil, soy sauce, minced onion, salt and pepper.
- In a bowl, toss together the mango, carrot, rocket, and lime-soy dressing.
- Enjoy!