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Hokkaido Capsicum Salad with Pomegranate and Ginger Pumpkin Vinaigrette
ANGIESRECIPES.BLOGSPOT.COM17Ingredients
30Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 100 grams pumpkin puree (Roasted hokkaido)
- 60 mL avocado oil (or extra virgin olive oil)
- 60 mL apple cider vinegar
- 4 Tbsp. water
- 1 Tbsp. flat leaf parsley
- 1 clove garlic
- 1 chilli pepper (Small)
- 1 Tbsp. date syrup (or maple syrup)
- 1 Tbsp. peeled fresh ginger (Chopped)
- 1/2 tsp. black salt
- 1 pinch freshly ground black pepper
- 600 grams hokkaido pumpkin (Organic, roughly grated)
- 1 capsicum (Green, halved, deseeded, thinly sliced)
- 1 handful arugula leaves
- 1/2 pomegranate
- candied walnuts
- brazil nuts
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium400mg17% |
| Potassium220mg6% |
| Protein2g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A80% |
| Vitamin C25% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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