Recipe

Raw pumpkin, pomegranate and pepita salad

  • 15 mins preparation
  • Serves 4
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Ingredients

Raw pumpkin, pomegranate and pepita salad
  • 500 gram piece butternut pumpkin
  • 1/2 cup (125ml) pomegranate pulp
  • 80 gram baby spinach leaves
  • 1 tablespoon pepitas red wine vinegar dressing
Red wine dressing
  • 2 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 teaspoon dijon mustard

Method

Raw pumpkin, pomegranate and pepita salad
  • 1
    Using mandolin or V-slicer, cut pumpkin into paper-thin slices.
  • 2
    Next make red wine vinegar dressing: combine vinegar, olive oil and mustard in a screw-top jar; shake well
  • 3
    To make pomegranate pulp, cut the fruit in half crossways, then hit the outside of the fruit with a wooden spoon.
  • 4
    Combine pumpkin and dressing in large bowl with pomegranate and spinach.
  • 5
    Serve salad sprinkled with pepitas.

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