I created this dish for a Paleo pot luck and it went down a treat. I made it to feed a lot of people but you could probably just halve it
1. Place pumpkin on oven tray and brush with 2tsp of oil
2. Sprinkle with celery salt & thyme
3. Bake at 180c for approx 40min until soft
4. Toast almonds and pumpkin seeds in fry pan with salt & the remaining oil until crunchy (about 5min)
5. Combine all ingredients and serve drizzled with vinaigrette
Vinaigrette
1. Combine mustard, honey & vinegar
2. Add oil slowly, whisking to help it become creamy
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 112 | ||
Calories from Fat: 85 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 907.6mg | 31 % | |
Potassium 141.5mg | 4 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 3.6g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 112
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