Pumpkin-and-spelt salad

Pumpkin-and-spelt salad

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  • 4
  • Easy
  • Health conscious Meat-free
  • 10 minutes
  • 30 minutes
  • Woolworths Weltevrede Black Cherry Merlot

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


  • 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

Cathy Marriot Recipe by: Cathy Marriot
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Cathy Marriot is the co-owner of Sondagskloof, a retreat with farmhouse living, eco-chic forest chalets and the organic vegetable garden. She creates dishes using ingredients from her garden.

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