Pumpkin Bread Salad with Pomegranate




Pumpkin Bread Salad with Pomegranate



  • 1 hokkaido pumpkin (ca. 800 g)
  • 1 clove of garlic
  • 3 big red onions
  • 2 tbsp olive oil salt, pepper
  • 3 slices of whole-grain bread
  • 1 handful of baby spinach
  • seeds of ½ pomegranate
  • 1tbsp pistachios
  • For the dressing: 2 tbsp olive oil
  • 1 tbsp balsamico vinegar
  • 1tsp maple syrup salt, pepper


  1. Preheat the oven to 200C/400F.
  2. Wash the pumpkin, cut it in halves, remove the seeds with a tablespoon and cut it into wedges.
  3. Peel garlic and onions, cut the onions into quarters.
  4. Spread all on a baking tray which is covered with pan liner, mix with 1.5 tbsp olive oil, salt and pepper and bake approx. 35 min.
  5. Cube the bread, roast golden brown with 0.5 tbsp oil in a pan, let the croutons cool down.
  6. Mix all the ingredients for the dressing with 3 tbsp water in a high container until it‘s creamy.
  7. Wash the spinach and spin-dry it.
  8. Chop the pistachios.
  9. Carefully mix the cooled down veggies in a big bowl with bread cubes, pomegranate seeds and the dressing.
  10. Season to taste with salt and pepper.
  11. Gently fold in spinach, sprinkle with pistachios and serve at once.



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