Name: Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad
Yield: Serves 4
Ingredients: 1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges; 2 red onions, cut into wedges; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoons pomegranate molasses; 1 tablespoon smoked paprika; 1 teaspoon dried chile flakes; Sea salt and cracked black pepper; 4 cups (800g) cooked spelt; 2 cups mint leaves; 1 cup flat-leaf parsley leaves; 1 pomegranate, seeds removed; Store-bought marinated feta, crumbled, to serve; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon pomegranate molasses; 1 clove garlic, crushed; Sea salt and cracked black pepper

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Photo by Chris Court and William Meppem

This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.

Recipe information

Yield
Serves 4

Ingredients

1 (2 1/2 pound) kent pumpkin or kabocha squash, cut into wedges

2 red onions, cut into wedges

1/4 cup (60ml) extra virgin olive oil

2 tablespoons pomegranate molasses

1 tablespoon smoked paprika

1 teaspoon dried chile flakes

Sea salt and cracked black pepper

4 cups (800g) cooked spelt

2 cups mint leaves

1 cup flat-leaf parsley leaves

1 pomegranate, seeds removed

Store-bought marinated feta, crumbled, to serve

Pomegranate dressing:

1/4 cup (60ml) extra virgin olive oil

1 tablespoon pomegranate molasses

1 clove garlic, crushed

Sea salt and cracked black pepper

Preparation

Step 1
To make the pomegranate dressing, place the oil, pomegranate molasses, garlic, salt and pepper in a bowl. Whisk to combine and set aside.
Step 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.

Image may contain: Plant, Food, Turnip, Vegetable, Produce, and Rutabaga

TagsSalad Pumpkin Squash Vegetable Kabocha Squash Feta Cheese Dairy Pomegranate Fruit Spelt Rice & Grains Side Dinner Nut Free Vegetarian Easy Weeknight Meals Roast Thanksgiving Fall Cookbooks Harper Collins

Recipe notes

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