Salads

Spiced Pumpkin and Pomegranate Salad

A vibrant festive salad that’s full of colour and flavour. Perfect for entertaining, or a fresh addition to any weeknight meal. Roast the pumpkin ahead and dress just before serving for easy prep.

Basic information

Serves:

6-8 (as a side)

Difficulty:

Easy

Prep time:

15 mins

Cook time:

30 mins

Ingredients

Roasted Pumpkin:

800g butternut pumpkin, peeled and cubed (1.5cm)
2 tbsp extra virgin olive oil
½ tsp cinnamon
¼ tsp nutmeg
Chilli flakes (optional)
Salt and pepper

Salad Base:

120g baby spinach
1 cup finely chopped parsley
Seeds from ½ pomegranate (or dried cranberries)
100g Danish feta or goat’s cheese, crumbled
⅓ cup toasted pumpkin seeds

Balsamic Dressing:

¼ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tsp honey
2 tsp Dijon mustard
½ clove garlic, finely grated or minced
½ tsp salt
Pepper to taste

Method

01.

Preheat oven to 200°C.

02.

Roast pumpkin: Toss cubed pumpkin with olive oil, cinnamon, nutmeg, chilli flakes, salt and pepper. Spread across lined trays and roast for 25–30 mins until golden.

03.

Toast seeds: Bake pumpkin seeds on a tray at 160°C for 8–10 mins. Cool and store in an airtight jar.

04.

Make dressing: Whisk all dressing ingredients until combined.

05.

Assemble: Add spinach and parsley to a large bowl or platter. Drizzle with a little dressing.

06.

Top with: roasted pumpkin, pomegranate seeds, toasted pumpkin seeds and crumbled feta. Add more dressing to taste.