Salad with pumpkin and cheese.

Ingredients:

-Cream cheese  — 1 pc.
-Pumpkin — 150 g
-Celery (root) — 1 pc.
-Pomegranate seeds — 100 g
-Walnut — 50 g
-Pumpkin seeds — 20 g
-Garlic — 1 clove
-Green (sorrel, arugula) — 70 g
-Olive oil — 4 tbsp. l.
-Balsamic vinegar — 2 tablespoons. l.
-Salt, pepper, spices, rosemary — to taste

Cooking method:

With pumpkin cut peel and cut it into small squares.

In a deep bowl, combine salt, pepper, garlic, 1 tablespoon of balsamic vinegar and 2 tbsp. l olive oil. Dip the slices of pumpkin sauce.

Pumpkin wrapped in foil with rosemary and send it to 35 minutes. in the oven (t 200 ° C). For 10 minutes. open the foil until ready to squash browned. Meanwhile, fry the seeds on a dry frying pan.

Cheese and celery cut into small pieces.

Sauce: mix well 2 tablespoons. l. olive oil, 1 tbsp. l. balsamic vinegar, salt and pepper.

Share arugula and sorrel on a plate, put the pieces of roasted pumpkin, add seeds, nuts, cheese and pomegranate seeds.

Fill all the sauce, stir and serve.