Pumpkin-and-spelt salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This colourful salad will impress on any table it's on. Plus it has the most incredible pomegranate dressing.

Ingredients

¼ cup olive oil
2 T pomegranate molasses
1.2 kg pumpkin, cut into wedges
2 red onions
1 t smoked dried chilli flakes
sea salt and freshly ground black pepper, to taste
800 g spelt, cooked
1 cup Italian parsley leaves
2 cups whole mint leaves
feta, for serving
cherries or pomegranate rubies, to garnish
For the pomegranate dressing, whisk:
¼ cup olive oil
1 T pomegranate molasses
1 clove garlic, crushed
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Preheat the oven to 200°C. Drizzle the olive oil and pomegranate molasses over the pumpkin and onion, then sprinkle over the chilli, paprika, salt and pepper in a large bowl, and toss to combine.

2. Place on a baking tray lined with baking paper and roast for 30 minutes, or until caramelised, golden and crisp.

3. Place the spelt, parsley and mint in a bowl. Add the dressing and toss to combine. Place a on serving platter and top with the pumpkin and onion. Garnish with feta chunks, whole mint leaves and cherries or pomegranate rubies if in season.

Find more salad recipes here.

Photographs: Jan Ras
Productions: Abigail Donnelly
Food assistant: Bianca Strydom