Smoky Pumpkin Spelt Pomegranate And Feta Salad Food
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.
POMEGRANATE AND FETA SALAD
When pomegranates are available here we eat this salad on a weekly basis. This is always a big hit at holiday potlucks!
Provided by cooking for boys
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Toss lettuce and spinach together in large salad bowl.
- Add pomegranate seeds, pine nuts and feta.
- Whisk drssing ingredients together and store in refrigerator.
- Toss with salad ingredients just before serving.
Nutrition Facts : Calories 226, Fat 19.1, SaturatedFat 3.9, Cholesterol 11.1, Sodium 203.4, Carbohydrate 11.3, Fiber 3.7, Sugar 6.2, Protein 5.5
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