Gaby
Rich in B vitamins and unsaturated fats, nuts provide energy, boost hemoglobin levels, support blood production, and strengthen the cardiovascular system. Pumpkin contains more protein than quail eggs, and in addition to vitamins A, C, E, D, PP, K, and the B group, it also has a rare vitamin T, which prevents the accumulation of fat cells in the body. Pumpkin normalizes metabolism, detoxifies, speeds up wound healing, and is beneficial for vision.
Ingredients: pumpkin – 300 g; walnuts – 50 g; red onion – 1 piece; feta or goat cheese – 100 g; fresh spinach or arugula – 100 g; lemon juice – 2 tablespoons; olive oil – 3 tablespoons; honey – 1 teaspoon; salt and black pepper – to taste.
Peel the pumpkin and remove the seeds, then cut the flesh into cubes. Sauté the pumpkin in a skillet with a little olive oil for 10 minutes, until soft and golden brown. Transfer the pumpkin to a bowl and let it cool.
Toast the walnuts in a dry skillet until fragrant, then chop them.
Slice the red onion into thin half-rings. Combine the onion with the spinach or arugula, sautéed pumpkin, and chopped walnuts in a large bowl.
In a small bowl, mix together the olive oil, lemon juice, honey, salt, and black pepper. Stir well.
Drizzle the dressing over the salad and toss again. Top with pieces of feta or goat cheese for added flavor.
Life Hack
The healthiest way to enjoy pumpkin is raw. Grate the flesh and add it to any salad. Serve pumpkin with honey and nuts topped with natural yogurt as a dessert, or use it as a side dish with chicken.
