A delicious roasted squash and pomegranate salad. The addition of nuts and dried fruit, fresh herbs and a citrus dressing provide a vibrant winter salad containing protein and antioxidants. Pomegranates are an excellent source of phytonutrients and studies show benefits for cardiovascular health.
- 1 small squash cut into chunks, peeled, deseeded
- 1 tbsp olive oil
- Seeds of 1 pomegranate
- 100g spinach and rocket leaves
- A handful of fresh mint
- A large handful of fresh coriander
- 3 large carrots, peeled and grated
- 2 oranges, zested, peeled and cut into slices
- Zest of 1 lemon
- 20g walnut or pine nuts
- 20g dates, chopped
- Salt and black pepper
For the dressing
- Juice of ½ orange
- Juice of ½ lemon
- 1 tbsp walnut oil
- Salt & black pepper
- Preheat the oven to 180°C.
- In a roasting tin, coat the squash with the olive oil and season with salt and pepper. Bake for about 40 minutes or until tender. Cool slightly.
- Arrange the salad leaves onto a serving plate. Finely chop the mint and coriander leaves and combine with the grated carrots. Season with a little salt and pepper, then place a layer over the leaves.
- Put the orange slices on top. Add the roasted squash, then the pomegranate seeds and the walnut and date pieces.
- Combine the dressing ingredients in a small bowl, then drizzle over the salad plate to serve.
Allergy advice: contains nuts.