Roast pumpkin, pomegranate and candied walnut salad 🥗 This salad was absolutely delicious and perfect ‘fancy’ salad for when you are entertaining. Note: make extra walnuts for snacking 😉
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Prep: 15 mins | Cook time: 40 mins | Serves: 4-6
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What you will need:
- 2 Tbsp butter
- 2 Cups walnuts
- 1 Cup sugar
- 1/2 Pumpkin, diced
- EVOO
- 1 Red onion, thinly sliced
- 1 Bag of spinach
- A handful of goats cheese
- 1 Radish, thinly sliced
- 1 Tsp dijon mustard
- Honey
- White wine vinegar
- Salt
- A handful of pomegranate seeds
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Method
- Start by preheating your oven to 180° and line a baking tray with some baking paper
- Add the diced pumpkin to the baking tray, drizzle some EVOO over the top with a sprinkle of salt and pop it into the oven for 30 minutes. Once cooked, remove from the oven and allow to cool
- Melt the butter in a pan over medium heat. Once melted, add in the walnuts and sugar and stir continuously until candied. Once candied, transfer the walnuts on to some baking paper
- For the dressing, combine 2 Tbsp EVOO, the dijon mustard, a squeeze of honey, a drizzle of white wine vinegar and some salt into a small bowl and set aside
- Scatter the bag of spinach leaves on to your serving bowl and then add in the sliced onion, roasted pumpkin, goats cheese, candied walnuts and some radish slices
- Drizzle the dressing over the top with a sprinkle of pomegranate seeds
- Serve and enjoy!
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