Pumpkin, ricotta, pomegranate seed salad

Indulge in a delectable blend of sweet pumpkin, creamy ricotta, and juicy pomegranate seeds in this refreshing seasonal salad.

Ingredients:

• 1 Medium pumpkin flesh, cut & cubed
• 1/2 cup Shredded ricotta salata
• 1/2 cup Pomegranate seeds
• 2 tablespoons Olive oil
• 2 tablespoons White sugar
• Cinnamon powder to taste

Instructions:

1. Heat the oven to 200 °C.
2. Halve the pumpkin and remove the seeds using a spoon (save the seeds for use in other recipes!).
3. Dice the pumpkin and place it on a baking sheet. Drizzle with olive oil, sugar, and cinnamon.
4. Put the baking sheet in the oven and bake until the pumpkin is soft, which usually takes 30 to 35 minutes.
5. Let it cool down, then mix in shredded ricotta and pomegranate seeds. (Inspired by Between The Bread)

Summary:

• Calories: 612 kcal
• Fat: 41 g
• Protein: 11 g
• Carbs: 55 g
• Potassium: 693 mg
• Magnesium: 43 mg