solata s hokaido bučo in medenim prelivom

Salad with Hokkaido pumpkin and honey dressing

Hokkaido pumpkins originate from the Japanese baby Hokkaido. They have a high nutritional value and are rich in fiber, vitamin A, potassium and beta carotene, which is an antioxidant. The best thing about Hokkaido pumpkin is that you don't need to peel it! The skin is thin and edible and blends well when cooking or baking.

Here is the recipe for Hokkaido Pumpkin Salad with Honey Dressing:

Ingredients:

  • 1/2 Hokkaido Pumpkin
  • arugula
  • feta cheese
  • pine nuts
  • pomegranate
  • 1 tablespoon red pepper
  • 1 tablespoon of grape seed oil
  • salt

Ingredients for honey dressing:

  • 1 tablespoon of grape seed oil
  • 1 tablespoon of honey
  • 2 tablespoons of freshly squeezed lemon juice
  • 1/4 teaspoon salt

Preparation:

Cut the pumpkin into cubes, salt, sprinkle with sweet red pepper and drizzle with grapeseed oil. Stir so that the ingredients are well distributed throughout the pumpkin. Bake for 20 minutes at 200 °C.

For the honey dressing, mix a tablespoon of honey, 2 tablespoons of lemon juice, 1 tablespoon of grape seed oil and 1/4 teaspoon of salt.

Put the arugula in a bowl, pour over the dressing and mix. Add roasted pumpkin, diced feta cheese, pine nuts and a handful of pomegranates. Stir lightly.

Good run!

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