Pumpkin salad fast and tasty

For those who love simple, healthy, beautiful and mouth-watering salads, I suggest this recipe. Here you will learn how to make a pumpkin salad quickly and deliciously. The base of the salad is pumpkin and beans.

Ingredients

• Canned white beans - 1 Piece (jar, about 200 g)
• Peeled pumpkin - 0.5 Kilogram (pulp)
• Arugula - 100 Grams
• Coriander Leaves - 1 Bunch
• Sunflower seeds - 1 tbsp. the spoon
• Lemon juice - 2 Tbsp. spoons
• Green Onion - 1 Bunch (several feathers)
• Lemon zest - 1 Teaspoon (grated)
• Vegetable oil - 1 tbsp. the spoon
• Sugar - 0.5 Teaspoons

Directions

1. Open a can of beans and place the beans in a colander, rinse and drain.
2. Turn the oven to 200 degrees. Cut the pumpkin pulp into small cubes (about 2 cm on a side). Place the pumpkin in one layer on a baking sheet lined with parchment.
3. Bake the pumpkin in the oven for 25 minutes. Then combine the arugula and coriander leaves in a large bowl, add the beans and cooled pumpkin.
4. Send lemon zest, chopped green onions, seeds to a bowl. Combine butter, sugar and lemon juice. Let the sugar dissolve and season the salad.