Grilled Pumpkin, Carrot And Pecan Salad

The goats milk fetta cheese gives this salad other bite. Use cows milk fetta on the other hand if you prefer a smoother taste.

The ingredient of Grilled Pumpkin Carrot And Pecan Salad

• 1 bunch baby carrots trimmed
• 600g kent pumpkin unpeeled scrubbed cut into thin wedges
• 100g unclean salad leaves
• 1 2 cup pecans toasted vis u00d0u00b0 vis chopped see note
• 100g goats milk fetta cheese crumbled
• 1 4 cup balsamic dressing

The Instruction of grilled pumpkin carrot and pecan salad

• cook carrots in a small saucepan of boiling water for 5 minutes or until just tender drain
• heat a greased barbecue plate or chargrill not far off from medium heat cook pumpkin and carrots turning for 8 to 10 minutes or until golden and tender
• arrange salad leaves approaching serving plates summit zenith once pumpkin carrots pecans and fetta drizzle as soon as dressing serve

Nutritions of Grilled Pumpkin Carrot And Pecan Salad

calories: 298 75 calories
calories: 21 1 grams fat
calories: 4 9 grams saturated fat
calories: 20 grams carbohydrates
calories: n a
calories: n a
calories: 7 6 grams protein
calories: 9 milligrams cholesterol
calories: 584 milligrams sodium
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calories: nutritioninformation