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A vibrant salad featuring delicate squash, pomegranate, rocket, pumpkin seeds and feta tossed in a honey balsamic vinaigrette. If you are preparing this salad in advance, reserve the dressing on the side until you are ready to serve.
Ingredients
� 2 medium butternut pumpkin, around 1kg � 1 tablespoon olive oil � Fine grain sea salt � 4 heaping cups rocket( or mixed baby greens) � ⅔ cup pomegranate arils � ⅓ cup raw pumpkin seeds( or pecans) � 3 to 4 ounces feta cheese, crumbled
Directions
Preheat the oven to 200 degrees. Wash the pumpkin and scrape off any tough bits of skin with a knife. Slice the pumpkin into 2cm wide rounds. Use a spoon to scoop out the seeds from each round. Drizzle the pumpkin with a generous tablespoon of olive oil and a sprinkle of sea salt. Use your fingers to lightly coat all surfaces of the pumpkin with olive oil. Bake for about 30 minutes or until the pumpkin is tender and golden, flipping halfway. In a medium skillet over medium-low heat, toast the pumpkin seeds, stirring frequently, until they are fragrant and lightly golden on the edges. Remove from heat. In a small bowl, whisk together the olive oil, balsamic vinegar, honey and Dijon mustard with a pinch of salt and pepper. Once the pumpkin has had a few minutes to cool, combine the rocket, pomegranate, pumpkin seeds, crumbled feta and pumpkin in a serving bowl. Toss with enough dressing to lightly coat the leaves. Serve immediately.
Honey-balsamic vinaigrette
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2 tablespoons olive oil 1 tablespoon balsamic vinegar 1 teaspoon honey ½ teaspoon Dijon mustard freshly ground black pepper
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