recipes for every season

Roast Pumpkin, Feta and Walnut Salad

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Serves 4 · Easy · 35 minutes

Ingredients

For the salad
800g pumpkin or butternut squash
2 tbsp olive oil
1/2 tsp ground cumin
120g mixed salad leaves
120g feta, crumbled
60g walnuts
1 small red onion, finely sliced
Salt and black pepper

For the dressing
2 tbsp extra virgin olive oil
1 tbsp pomegranate molasses
1 tbsp lemon juice
1 tsp runny honey
1/2 tsp Dijon mustard

Method

1. Preheat the oven to 200C fan. Peel, deseed and cut the pumpkin into bite-sized wedges.
2. Toss with olive oil, cumin, salt and pepper. Roast 25 minutes, turning once, until tender and caramelised.
3. Toast the walnuts in the oven for the final 5 minutes. Cool slightly, then roughly chop.
4. Whisk the extra virgin olive oil, pomegranate molasses, lemon juice, honey and Dijon until combined.
5. Place the leaves and red onion in a large bowl. Add half the dressing and toss gently.
6. Add the warm pumpkin, feta and walnuts. Spoon over the remaining dressing and finish with black pepper.
7. Serve while the pumpkin is still slightly warm.