Warm Pumpkin and Rocket Salad with Feta and Pomegranate

A warm salad of roasted pumpkin, fresh rocket, crumbly feta, and sweet-tart pomegranate seeds, dressed with balsamic vinaigrette. Perfect alongside roast meats, grilled fish, or vegetarian mains, this colourful dish brings freshness and brightness to any autumn table. Serve immediately for the best flavour and texture.

Course Salad, Side Dish, Vegetarian Salad

Cuisine British, European

Diet Vegetarian

Keyword seasonal, winter salad, winter warmer

Prep Time 10

Cook Time 30

Servings Servings

Calories 212

Author Spooning & Forking

Ingredients

800 g Pumpkin peeled and cut into 2 cm cubes
3 tbsp Olive oil extra virgin
Sea salt to taste
Black pepper to taste
80 g Rocket fresh, leaves
100 g Feta Cheese crumbled
100 g Pomegranate Seeds
2 tbsp Balsamic Vinegar

Instructions

Preheat the oven to 200°C. Spread the pumpkin cubes on a baking tray, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss to coat evenly, then roast for 20–25 minutes until tender but still holding their shape.
While the pumpkin roasts, place the rocket in a large mixing bowl. In a small jar, combine the remaining olive oil with the balsamic vinegar, shaking well to emulsify.
Once the pumpkin is done, let it cool for 5 minutes — it should be warm, not piping hot, when it meets the greens. Add it to the rocket along with the feta and pomegranate seeds. Drizzle over the dressing and toss gently to combine. Serve immediately.

Nutrition