Pumpkin, Rocket and Pomegranate Salad

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is similar to Evie's pumpkin and spinach recipe, but I thought it's different enough to post. It's a substantial salad, can be turned into a vegetarian main course by adding some crumbled feta cheese.

Ingredients Nutrition

Directions

  1. Bake the pumpkin pieces in half the olive oil until tender - about 30 minutes.
  2. Allow to cool.
  3. Fry the walnuts in a spoonful of oil, drain on kitchen paper and allow to cool.
  4. Chop the walnuts roughly.
  5. Extract the seeds from the pomegranate, either by banging it with a spoon (f you like pomegranate juice spattered all over the kitchen) or by gently separating the segments. Be sure all the pith is removed.
  6. Combine the remaining oil with the balsamic vinegar, garlic and salt and pepper.
  7. Put the rocket into a flat bowl, place the pumpkin on it.
  8. Sprinkle the pomegranate seeds over the pumpkin, then the walnuts, and dress with the oil and vinegar.

Reviews

(1)
Most Helpful

This was a neat twist to a winter salad. I enjoyed the pomegranate addition to the salad, but would have liked the pumpkin a little less "mushy".

Nonnie4Two December 26, 2007

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