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Tiệm Len Của Minnn
Tiệm Len Của Minnn
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Tuesday 04 November 2025 05:16:43 GMT
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DAY 2 - Festive Recipes✨ Spiced Pumpkin and Pomegrante Salad Bright and beautiful for entertaining, but easy enough to make on a weeknight.  You can make this in advance if needed. Roast the pumpkin the day before, assemble all the salad ingredients. Just save the dressing and toasted seeds for just before serving.  INGREDIENTS - serves 6-8 as a side 800g butternut pumpkin 2 tablespoons extra virgin olive oil 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg  Sprinkle of chilli flakes (optional) Salt and pepper 120g baby spinach  1 cup finely chopped parsley  Seeds from 1/2 pomegranate (or dried cranberries) 100g Danish feta or goats cheese  1/3 cup toasted pumpkin seeds Balsamic Dressing: 1/4 cup balsamic vinegar  1/4 cup extra virgin olive oil 1 teaspoon of honey 2 teaspoons Dijon mustard  1/2 clove grated or finely minced garlic  1/2 teaspoon salt Pepper to taste  Notes: to toast pumpkin seeds, spread them out on a baking tray and bake at 160C for 8-10mins.  Method: 1. Preheat oven to 200C. 2. Peel pumpkin and chop into small cubes about 1.5cm thick. 3. Place pumpkin on a baking tray lined with paper. You may need to use two trays to allow the pumpkin to roast nicely (not steam). 4. Drizzle with olive oil, and add cinnamon, nutmeg, chilli flakes, salt and pepper. 5. Toss to coat and bake for 25-30mins or until cooked through. 6. Make dressing by mixing all ingredients listed. 7. Roughly shred spinach and finely chop parsley. Add this to a platter or bowl. Drizzle greens with some balsamic dressing. 8. Top with cooked pumpkin, pomegranate seeds, toasted pumpkin seeds and crumbled feta. Add more dressing on top to your liking (any leftover dressing will store in the fridge for one week). #festive #christmasfood #christmassalads #salads #summersalad #pumpkinsalad #entertaining #entertainingrecipe
DAY 2 - Festive Recipes✨ Spiced Pumpkin and Pomegrante Salad Bright and beautiful for entertaining, but easy enough to make on a weeknight. You can make this in advance if needed. Roast the pumpkin the day before, assemble all the salad ingredients. Just save the dressing and toasted seeds for just before serving. INGREDIENTS - serves 6-8 as a side 800g butternut pumpkin 2 tablespoons extra virgin olive oil 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg Sprinkle of chilli flakes (optional) Salt and pepper 120g baby spinach 1 cup finely chopped parsley Seeds from 1/2 pomegranate (or dried cranberries) 100g Danish feta or goats cheese 1/3 cup toasted pumpkin seeds Balsamic Dressing: 1/4 cup balsamic vinegar 1/4 cup extra virgin olive oil 1 teaspoon of honey 2 teaspoons Dijon mustard 1/2 clove grated or finely minced garlic 1/2 teaspoon salt Pepper to taste Notes: to toast pumpkin seeds, spread them out on a baking tray and bake at 160C for 8-10mins. Method: 1. Preheat oven to 200C. 2. Peel pumpkin and chop into small cubes about 1.5cm thick. 3. Place pumpkin on a baking tray lined with paper. You may need to use two trays to allow the pumpkin to roast nicely (not steam). 4. Drizzle with olive oil, and add cinnamon, nutmeg, chilli flakes, salt and pepper. 5. Toss to coat and bake for 25-30mins or until cooked through. 6. Make dressing by mixing all ingredients listed. 7. Roughly shred spinach and finely chop parsley. Add this to a platter or bowl. Drizzle greens with some balsamic dressing. 8. Top with cooked pumpkin, pomegranate seeds, toasted pumpkin seeds and crumbled feta. Add more dressing on top to your liking (any leftover dressing will store in the fridge for one week). #festive #christmasfood #christmassalads #salads #summersalad #pumpkinsalad #entertaining #entertainingrecipe

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