Roasted Pumpkin Grape & Pomegranate Lentil Salad
I just love the flavours in this rainbow salad.
I particularly like using roast pumpkin in winter salads, making them warming & hearty.
Also pomegranates & red grapes are full of powerful antioxidants, just look at their vibrant colour.
Servings: 2
Ingredients
½ Red Onion, thinly sliced
3 tbsp White Vinegar
¼ Pumpkin, sliced 1cm in thickness
2 tbsp (60g) Goats Feta, cubed
Extra Virgin Olive Oil, drizzled
12 Grapes, destemmed
2 handfuls Spinach
1 handful Mixed Lettuce
½ cup Cooked Lentils
1/4 cup Pomegranate Arils
Dressing
2 tbsp Extra Virgin Olive Oil
1 tbsp Apple Cider Vinegar
Method
1. Preheat oven to 180 degrees and prepare two baking trays.
2. Pickle onion by putting it in a bowl and adding vinegar. Place in the fridge.
3. Place pumpkin and feta on a baking tray, drizzle with oil and season with salt and pepper.
4. Place grapes on a separate baking tray and drizzle with oil.
5. Bake both trays for 15-20 minutes or until pumpkin has browned (ensuring to flip pumpkin half way).
6. Combine remaining salad ingredient in a bowl. Add drained pickled onion, roasted pumpkin, feta and grapes.
7. Drizzle with combined dressing ingredients and serve.
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