Experience the perfect harmony of sweet, spicy, and tangy with this Spiced Pumpkin and Pomegranate Salad. Ideal as a side or light main, this dish highlights the natural sweetness of roasted butternut pumpkin, complemented by the crunch of pomegranate seeds, the creaminess of Danish feta, and the subtle heat of spices. Balanced with fresh greens and a zesty balsamic dressing, it’s a wholesome, colorful addition to your table—perfect for a festive spread or a weeknight dinner.
- High-Quality Oval Ceramic Salad Bowl: Our salad bowl is crafted from top-quality ceramic material and features an elegan…
- Premium Acacia Wood Salad Serving Utensils: The salad serving utensils are made of high-quality acacia wood, known for i…
- Large Capacity Serving: The salad bowl’s generous size allows for a substantial amount of salad to be served at once, el…
Ingredients
Salad
- 800g butternut pumpkin, peeled and cubed
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Sprinkle of chili flakes (optional)
- Salt and pepper to taste
- 120g baby spinach
- 1 cup finely chopped parsley
- Seeds from 1/2 pomegranate (or 1/4 cup dried cranberries)
- 100g Danish feta or goat cheese, crumbled
- 1/3 cup toasted pumpkin seeds
Balsamic Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp honey
- 2 tsp Dijon mustard
- 1/2 clove garlic, finely minced
- 1/2 tsp salt
- Pepper to taste
Instructions
Preparing the Pumpkin
- Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
- In a large bowl, toss the pumpkin cubes with olive oil, cinnamon, nutmeg, chili flakes (if using), salt, and pepper.
- Spread the pumpkin in a single layer on the tray. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
Assembling the Salad
- In a large serving bowl, layer the baby spinach and parsley.
- Add the roasted pumpkin, pomegranate seeds, crumbled feta, and toasted pumpkin seeds.
Making the Dressing
- Whisk together all dressing ingredients until emulsified. Adjust seasoning to taste.
Finishing Touches
- Drizzle the dressing over the salad just before serving. Toss gently to combine.
Notes
- Protein Boost: Add grilled chicken or chickpeas for a heartier version.
- Nuts: Swap pumpkin seeds with toasted almonds or walnuts for a nutty flavor.
- Dairy-Free: Replace feta with a plant-based alternative or omit entirely.
- Sweetness: Use dried cranberries if pomegranate seeds aren’t available.
Nutritional Information (Per Serving, Approx.)
Calories: 320
Fat: 22g
Carbohydrates: 22g
Protein: 7g
Try this vibrant Spiced Pumpkin and Pomegranate Salad at your next gathering, and let us know how it turned out in the comments! Don’t forget to share your creations on Instagram and tag @5_ingredient_eats for a feature.