• 400 g pumpkin cubes
  • 1 red onion
  • 1 cauliflower
  • 20 g pomegranate seeds
  • 5 sun dried tomatoes (cut in small pieces)
  • 8 dried apricots (in halves)
  • 2 sprigs of parsley, chopped
  • juice of 1 lime
  • 2 tbsp of toasted almonds (slivered)
  • extra vierge olive oil
  • salt and pepper

Author of this recipe

Love My Salad

Love My Salad

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Using cauliflower rice instead of regular rice is a good way to reduce your carbohydrate intake. This sweet-and-sour salad is a tasty treat at any time of the year, and it can even hold its own as part of a festive dinner, with grilled pumpkin, slivered almonds and pomegranate seeds.

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  • Preheat the oven to 180 degrees.
  • Cut the pumkin in small chunks, chop the onion and mix both with 1 tablespoon of olive oil.
  • Cover a baking tray with a baking sheet and grill the pumkin and onion for 30 minutes.
  • If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into rice.
  • Mix the pumpkin, onion, parsley, apricots and dried tomatoes in a salad bowl.
  • Next add the cauliflower rice, pomegranate seeds, lime juice, 2 tablespoons of olive oil and bring to taste with salt and pepper.
  • Serve with the toasted almonds.

Bloemkoolrijst met pompoen en amandelen


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