Pumpkin & Pomegranate Salad

This vibrant, hearty salad combines roasted pumpkin with juicy pomegranate seeds for a colourful, flavour-packed dish that's perfect for any summer gathering.

Ingredients:

• 500g butternut pumpkin, peeled and cubed
• 1 tbsp olive oil (Australian-grown)
• Salt and pepper, to taste
• 4 cups mixed salad greens (e.g., baby spinach and rocket)
• 1/2 cup pomegranate seeds
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts or pecans, toasted and roughly chopped
• Fresh parsley, chopped, for garnish
  
  

Dressing:

• 3 tbsp extra virgin olive oil (Australian-grown)
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper, to taste
  
  

Method:

1. Roast the Pumpkin: Preheat oven to 200°C. 
2. Toss pumpkin cubes with olive oil, salt, and pepper. 
3. Spread on a baking tray and roast for 20-25 minutes or until golden and tender. 
4. Allow to cool slightly.
5. Prepare the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
6. Assemble the Salad: In a large bowl or platter, layer the salad greens, roasted pumpkin, pomegranate seeds, feta, and nuts.
7. Dress and Garnish: Drizzle the dressing over the salad and gently toss. Garnish with fresh parsley.

TOP TIP: Serve immediately, or store in you airtight Decor containers to keep everything fresh for picnics or parties.

This salad is a burst of colour and flavour, with every bite offering a mix of sweet, savoury, and crunchy goodness – perfect for summer feasts!