Pumpkin Rocket And Pomegranate Salad Food
PUMPKIN, ROCKET AND POMEGRANATE SALAD
This is similar to Evie's pumpkin and spinach recipe, but I thought it's different enough to post. It's a substantial salad, can be turned into a vegetarian main course by adding some crumbled feta cheese.
Provided by Surfsider
Categories Greens
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
- Allow to cool.
- Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
- Chop the walnuts roughly.
- Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.
- Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
- Put the rocket into a flat bowl, place the pumpkin on it.
- Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.
Nutrition Facts : Calories 307.1, Fat 29.6, SaturatedFat 4, Sodium 5.2, Carbohydrate 11.5, Fiber 0.9, Sugar 7.5, Protein 1.8
SMOKY PUMPKIN, SPELT, POMEGRANATE, AND FETA SALAD
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
Provided by Donna Hay
Categories HarperCollins Salad Dinner Vegetarian Squash Pumpkin Onion Paprika Grains
Yield Serves 4
Number Of Ingredients 17
Steps:
- To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
- Preheat oven to 400°F (200°C). Place the pumpkin, onion, oil, pomegranate molasses, paprika, chile, salt, and pepper in a large bowl and toss to combine. Transfer to a baking tray lined with non-stick baking paper and roast for 30 minutes or until golden and crisp. Place the spelt, mint, parsley and half the pomegranate seeds in a large bowl. Add the dressing and toss to combine. Divide between serving plates and top with the pumpkin and onion. Sprinkle with feta and the remaining pomegranate seeds to serve.
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