Pumpkin, Pomegranate, Beetroot & Feta Spring Salad

Published 24 Oct 2023•Salads

Serves	Prep. Time
1	30 mins

This spring salad will give you a spring in your step thanks to its crunchy beetroot, pumpkin and pomegranate seeds! A healthy option that is perfect on its own, or as a side dish with a piece of lean steak or chicken breast as an additional source of protein.

Ingredients

Salad

600g pumpkin, cut into 3cm cubes
400g beetroot, cut into 3 cm cubes
30g pomegranate seeds
4 handfuls rocket leaves
30g crumbled feta
2 tbsp olive oil
Salt and pepper

Dressing

2.5 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp honey
Salt and pepper

Method

Preheat oven to 220°C.
Toss pumpkin and beetroot with olive oil, salt and pepper. Spread on a baking tray, and bake for 20 minutes.
Place spinach and pomegranate seeds in a bowl.
Combine dressing ingredients in a small container with a lid and shake well to combine.
Dress salad with pumpkin, and beetroot, add feta and serve!