Roasted Pumpkin Salad
Soda bread is a quick bread traditionally made with baking soda, which is used as a leavening agent instead of yeast. It’s simplest bread I’ve ever baked. I even made it on the trail. The classic recipe requires only few ingredients: flour, baking soda, salt, and buttermilk. With a task to make a healthier version of it, I’ve made some changes. The ordinary flour I replaced for the whole-wheat flour and have added a mix of seeds for an extra texture. And a bit of honey perfectly complements the nuttiness of the brown flour.
Roasted Pumpkin Salad
This roasted pumpkin salad is not only delicious and beautiful, but also very healthy. It’s full of essential vitamins, minerals and healthy fats. It contains vitamins K, D, E, A, C, as well as B-group vitamins (B1, B2, B3, B5, B6 and B12). It’s also rich in phosphorus, calcium, magnesium and iron.
servings
2
calories
308
prep. time, min
10
cooking, min
0
Nutritional info (per serving)
calories: 308
fat: 23.7 g
saturates: 8.8 g
carbs: 4.7 g
sugars: 1.6 g
dietary fiber: 1.7 g
protein: 18.3 g
sodium: 1.7 g
You'll need
1 pack (65 g) arugula salad
100 g roasted pumpkin, peeled and diced
70 g prosciutto
60 g goat cheese or feta cheese
Salt to taste (I like smoked sea salt in this salad)
1 tbsp Xtra Virgin Olive Oil
2 tbsp pumpkin and sunflower seed mix, toasted
Directions
STEP 1
Arrange arugula on a large plate. Put the roasted pumpkin and prosciutto on top. Crumble cheese with your hands and add to the salad. Season lightly with salt, drizzle with olive oil. Sprinkle with seeds and enjoy!