First of all, check if you have all the necessary ingredients for this recipe
200grDate Crown Fardpitted and chopped
2red applesdiced
100grwalnutschopped
100grarugula
50gr goat cheescubed
50grpumpkin seeds
For the Pumpkin
250grpumpkindiced
1tablespoonolive oil
salt and pepper
For the Quinoa
200gr quinoa
400mlwater
1/4 teaspoon salt
For the Vinaigrette
78mlDate Crown Date Syrup
118mlolive oil
4tablespoons white vinegar
2 tablespoonsmustard
salt and pepper
Instructions
1. Place the pumpkin on a baking sheet lined with parchment paper. Season with salt, pepper and olive oil. Mix to combine, then bake in a preheated oven at 180°C for 30 minutes or until the pumpkin becomes tender. Set aside to cool.
2. Place the quinoa in a large pot. Add water and salt. Bring to a boil then cook for 20 min. Set aside to cool.
3. To make the vinaigrette, add in a small jar the date syrup, olive oil, vinegar, mustard, salt and pepper, and shake until combined.
4. In a large bowl, combine the Fard dates, pumpkin, quinoa, red apples, walnuts, pumpkin seed, goat cheese and arugula.
