Sweet, salty, and spicy – this roasted pumpkin salad has it all. Tossed with our bold Picual EVOO, a kick of chipotle salt and finished with our Waiheke Herb Spread, it’s the perfect side dish to elevate any meal. Simple to make, full of flavour, and guaranteed to impress.
Serves 4 as a side dish
Ingredients
400g pumpkin, peeled and cut into cubes
2 T Picual EVOO
1 bag of rocket leaves
½ c pomegranate seeds
¼ c toasted pine nuts
100g feta, crumbled
2 t chipotle salt
Salt & pepper, to taste
For the dressing
Generous drizzle of Picual EVOO
Balsamic vinegar
Directions
Preheat your oven to 200°C (fan 180°C).
Start by peeling and cutting the pumpkin into even-sized cubes, aim for around 2-3cm so they roast quickly and evenly.
Toss the pumpkin cubes with a generous amount of EVOO, chipotle salt, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes, or until golden and tender. Let cool slightly.
In a large bowl or platter, layer the rocket, roasted pumpkin, pomegranate seeds, and crumbled feta. Sprinkle over the toasted pine nuts.
Drizzle with plenty of herb spread, EVOO and balsamic vinegar just before serving.
