Pumpkin Rocket and Pomegranate Salad
Elevate your salad game with this vibrant and flavor-packed Pumpkin Rocket and Pomegranate Salad! Featuring oven-roasted pumpkin cubes infused with warm cumin spice, this dish pairs the natural sweetness of pomegranate seeds with the creaminess of crumbled feta cheese and the crunch of toasted walnuts. Fresh rocket leaves provide a peppery base, while a tangy balsamic-honey dressing ties everything together in perfect harmony. This wholesome salad is a versatile choice, ideal as a light starter, a festive side dish, or even a stunning addition to your holiday table. Ready in just 40 minutes, this recipe delivers a beautiful blend of textures and flavors that’s not only healthy but also truly irresistible. Perfect for impressing guests or savoring a delightful midweek treat!
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Recipe Information
Ingredients
- 500 grams pumpkin
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 100 grams rocket leaves
- 0.5 cup pomegranate seeds
- 100 grams feta cheese
- 0.25 cup walnuts
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Peel the pumpkin, remove the seeds, and cut it into bite-sized cubes.
In a mixing bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, 1 teaspoon of ground cumin, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper until evenly coated.
Spread the pumpkin cubes on the prepared baking tray in a single layer and roast in the oven for 20-25 minutes, or until tender and slightly caramelized. Set aside to cool slightly.
While the pumpkin is roasting, toast the walnuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently to prevent burning. Remove from heat and let cool.
In a small bowl, whisk together the balsamic vinegar, honey, lemon juice, and 1 tablespoon of olive oil to make the dressing. Adjust seasoning with salt and pepper if needed.
In a large salad bowl, add the rocket leaves, roasted pumpkin, pomegranate seeds, feta cheese (crumbled), and toasted walnuts.
Drizzle the dressing over the salad and gently toss to combine, ensuring all the ingredients are well coated.
Serve immediately and enjoy this colorful, flavorful salad as a starter or side dish.
Nutrition Facts
Calories |
244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 536 mg | 23% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.2 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 208 mg | 16% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 644 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
