Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad
A vibrant and hearty salad combining roasted pumpkin and red onions with nutty spelt, fresh herbs, pomegranate seeds, and crumbled feta. The dish is elevated with a smoky-sweet dressing featuring pomegranate molasses and smoked paprika.
Ingredients
- •1 whole kent pumpkin
- •2 whole red onions
- •¼ cup extra virgin olive oil
- •2 tablespoons pomegranate molasses
- •1 tablespoon smoked paprika
- •1 teaspoon dried chile flakes
- •to taste sea salt and black pepper
- •4 cups cooked spelt
- •2 cups mint leaves
- •1 cup flat-leaf parsley
- •1 whole pomegranate
- •1 cup marinated feta
- •¼ cup extra virgin olive oil
- •1 tablespoon pomegranate molasses
- •1 clove garlic
- •to taste sea salt and black pepper
Cooking Instructions
- 1.
To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
5 min
- 2.
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.
40 min
