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.
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
Calories: 212kcalCarbohydrates: 18gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 14mgSodium: 340mgPotassium: 480mgFiber: 3gSugar: 8gVitamin A: 6200IUCalcium: 140mgIron: 1mg
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