© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

This is a healthy, colourful autumn salad, featuring the fresh flavours of Hokkaido pumpkin, green capsicum and pomegranate. The ginger pumpkin vinaigrette prepared with avocado oil and sweetened with date syrup takes just minutes to prepare and will make any autumn salad pop with flavour.
Ginger Pumpkin VinaigretteSalad

100 g Roasted hokkaido pumpkin puree
©angiesrecipes
60 ml Avocado oil or extra virgin olive oil
60 ml Apple cider vinegar
3-4 tbsp Water
1 tbsp Flat leaf parsley
1 clove Garlic
1 Small chilli pepper
1 tbsp Date syrup or maple syrup
1 tbsp Chopped peeled fresh ginger
1/2 tsp Black salt
Large pinch of freshly ground black pepper
600 g Organic Hokkaido pumpkin, roughly grated
1 Green capsicum, halved, deseeded, thinly sliced
1 handful Arugula leaves
Seeds from 1/2 Pomegranate
Candied walnuts & Brazil nuts (thanks, Abbe!)

Place all the dressing ingredients in the cup of an immersion blender, and process until emulsified. Adjust the seasoning. Chill until ready for use.
Wash the pumpkin thoroughly and dry with a clean kitchen towel. Roughly grate the pumpkin into a large mixing bowl.
Wash and dry capsicum. Half, deseed and thinly slice the capsicum. Add to the grated pumpkin together with arugula leaves and pomegranate seeds.
Add half of the dressing to the salad and toss to coat. Transfer the salad to a serving platter, garnish with ...