This colorful salad is a nice light compliment to any vegan dinner.

Salad of pumpkin and chestnuts with soy cheese

Serving Size: 8


  • 1 pomegranate
  • 300 grams pumpkin, sliced thinly and steamed
  • 175 grams mixed salad greens
  • 200 grams soy cheese, cut in small squares
  • 200 grams chestnuts, ready to eat, from vacuum pack or canned, cut in halves and quarters
  • 1 spring onions, cut in small rings
  • 2 Tbs. white wine vinegar
  • 6 Tbs. fine olive oil
  • salt and pepper to taste

Salad of pumpkin and chestnuts with soy cheese


  1. Remove the seeds from the pomegranate.
  2. Cut the steamed pumpkin in very fine strips or pieces.
  3. Mix the salad greens, pumpkin pieces, soy cheese, and chestnuts together in a large salad bowl.
  4. Make a light dressing from the olive oil and white wine vinegar, with a touch of salt and pepper.
  5. Drizzle over the salad and mix.