Salad of pumpkin and chestnuts with soy cheese

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

Salad of pumpkin and chestnuts with soy cheese

Serving Size: 8

Ingredients:

  • 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

Directions:

  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.