Warm pumpkin, poppy seeds & pomegranate salad

Versiunea in limba romana:  Dovleac in crusta de mac, cu rucola & rodie 

This autumn was quite warm, dry and sunny so far in Bucharest, but for the last couple of days it's getting quite dark and cold. Leafs went from green to yellow in no time and now all my beautiful trees lust their crowns. It's autumn, all right. My kids already started to write their Santa letters. New versions every day, of course... 

When I discovered this salad on one of my favorites blogs, My new roots, I was in heaven. This happy colorful salad was exactly what I needed in a cloudy cold day. Warm pumpkin, poppy seeds, rocket salad and pomegranate. Happy autumn! 

250 g pumpkin, without seeds and skin, cut in 1 cm pieces
2 garlic cloves, crushed
1 tbsp olive oil
2 tbsp poppy seeds
fleur de sel
rocket salad (for 2 portions)
1 small onion, cut in rounds
juice of 1/2 lemon
a  splash of olive oil
salt, freshly ground
pomegranate

Heat the oven to 200 degrees Celsius. Put the pumpkin, garlic, olive oil and poppy seeds in a heat resistant ceramic dish, mix well and bake for around 30 minutes.

 

Pumpkin must be soft, but not mashed. Let it cool for 15 minutes. 

Wash and dry the rocket salad. Open the pomegranate and put the seeds in a bowl, without crushing them. Mix rocket, onion,  olive oil, lemon juice, salt and pepper. Mix a little. Put baked pumpkin and pomegranate on top and serve right away.

Aprox 2 portions. Enjoy!

Recipe adapted from here.