Sunday, June 23, 2013

403. Pumpkin Feta Pinenut Salad: To Go

I came to know some people who were always on a diet, and yet they never slimmed!
It was them who made me hate the word diet.
So now, whenever I feel that the scale might be creeping in the not-so-favored side, I begin to moderate what I eat.

Moderation is key... to pretty much everything in life actually, but we are discussing food here.
Moderation and quality eating is especially difficult while on the go, so I was inspired to change that and discovered that planning ahead is essential to eating moderately and well while on the go.
This salad is all kinds of wonderful and absolutely jam-packed with nutrients and goodness.
The light sweetness of the roasted pumpkin combined with the pepperiness of the rocket and he creaminess of the feta all crowned with the nuttiness of the pinenuts. All laced with a beautiful balsamic dressing.
Now this is gourmet on-the-go.

Ingredients: (serves two)

For the Salad:
1 cup roasted pumpkin cubes
4 Tbsp feta cheese, cubed
2 Tbsp pinenuts, toasted
2 cups rocket, shredded

For the Dressing:
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 tsp mustard
1 tsp honey
sat & pepper


Whisk all the dressing ingredients together.
Divide evenly amongst the two containers you have chosen.
Next, layer the cooled roasted pumpkin, followed by the feta cheese, toasted pinenuts, and finally the shredded rocket leaves (evenly, of course, amongst the two containers).
Seal the container and store in the refrigerator until ready to consume.
Before consumption, shake the sealed contained to distribute the dressing and ingredients.

If making this salad not to go, toss the salad in a bowl and serve immediately.

 صحة و عافية

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