Lirah Australian Made Gourmet Vinegars

Roasted Pumpkin, Feta & Pomegranate Salad

Equipment:

• Oven

Ingredients:

• 1 small Jap pumpkin (Kent pumpkin) or about 1kg pumpkin, peeled and cut into 3cm cubes
• 3 tablespoons avocado oil (or olive oil)
• ½ teaspoon salt
• ½ teaspoon smoked paprika
• ½ teaspoon cracked black pepper
•  

• ⅓ cup walnuts, roughly chopped
• ⅓ cup pepitas (pumpkin seeds)
• 1 tablespoon maple syrup
• 1 teaspoon avocado oil (or olive oil)
• Pinch of salt

Dressing

• 5 tablespoons extra virgin olive oil
• 2–3 tablespoons balsamic vinegar
• 2 teaspoons honey or maple syrup
• 1 teaspoon garlic, finely minced
• ¼ teaspoon salt
• ¼ teaspoon cracked black pepper

• 1 large bunch kale, stalks removed and leaves roughly chopped (about 6 packed cups)
• 3 cups baby rocket
• ½ cup pomegranate seeds
• ¼ cup crumbled Danish feta

Method:

1. Preheat the oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
2. Place the pumpkin onto the tray. Drizzle with the oil and sprinkle over the salt, smoked paprika and black pepper. Toss well to coat.
3. Spread the pumpkin into a single layer and roast for 35–45 minutes, turning once halfway through, until tender and lightly caramelised. Set aside to cool for at least 15 minutes.
4. While the pumpkin is roasting, heat a small frying pan over medium heat. Add the walnuts, pepitas, maple syrup, oil and a pinch of salt. Stir continuously for around 2 minutes until the syrup coats the nuts and seeds.
5. Transfer the nut mixture to a plate lined with baking paper and allow it to cool completely.
6. To make the dressing, whisk together the olive oil, balsamic vinegar, honey, garlic, salt and pepper in a bowl, or shake everything together in a jar with a lid.
7. Place the kale into a large salad bowl. Add about 1 tablespoon of the dressing and massage the leaves with your hands for 1–2 minutes until softened.
8. Add the baby rocket, roasted pumpkin and remaining dressing, then gently toss to combine.
9. Finish by topping the salad with the candied walnuts and pepitas, pomegranate seeds and crumbled Danish feta. 

To Serve

Serve immediately.

• If you’re short on time, you can skip massaging the kale, although it will have a firmer texture.
• Butternut pumpkin also works beautifully in place of Jap pumpkin.
• For extra flavour, add a handful of dried cranberries or a sprinkle of toasted almonds.
• This salad can be prepared ahead of time—keep the dressing and candied nuts separate until just before serving to maintain freshness and crunch.