ROASTED PUMPKIN SALAD WITH GOAT'S CHEESE, POMEGRANATE AND HONEYED WALNUTS

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When I noticed that pomegranates were on sale this week, I couldn't help but be delighted. They were very stunning, and I'm still not over the countless cups of freshly squeezed pomegranate juice I drank in Jerusalem. I chose one because I intended to use the diamonds in salads. I adore how they add a sweet twist to savory foods!

This salad with roasted pumpkin has the most delicious flavors. Creamy goat cheese, cooling mint, delicious pumpkin that has been caramelized, salty, sweet walnuts, and those magnificent pomegranate pops. Really yummy! 

The goat's cheese just melts into this wonderful oozy mess that coats all the ingredients and adds a layer to the dressing that is absolutely delicious, making it amazing when served warm.

I sincerely hope you appreciate it since I absolutely adore it and can't wait to serve it with some sumac-sprinkle-topped roasted chicken.

INGREDIENTS

  • 1/2 butternut pumpkin, peeled and cubed
  • 1/2 cup mint leaves
  • Jewels of one pomegranate
  • 80g goat's cheese or 3 large cubes
  • 3/4 cup walnuts
  • 2 tbs pepitas
  • 2 tbs honey
  • 1/2 tsp sea salt flakes
  • Extra virgin olive oil for dressing and roasting
  • Juice of one lemon for dressing
  • 1 tbs sumac for dressing
  • Salt and pepper to taste for dressing

METHOD

  1. Set the oven to 180°C. Pumpkin should be diced into tiny bits. Place on a baking sheet lined with parchment paper and top with olive oil. Bake until soft and golden, about 30 to 40 minutes.
  2. Walnuts and pepitas should be heated in a small pot with honey and sea salt flakes while the pumpkin bakes. Honey should bubble for about 2 minutes while stirring.
  3. Take the pan off the heat, then transfer the nuts and seeds onto a fresh piece of baking paper to cool and harden.
  4. For the dressing, combine a generous drizzle of olive oil, lemon juice, sumac, salt, and pepper in a small cup.
  5. Place the roasted pumpkin on a serving platter and garnish with the goat's cheese, honeyed pepitas, mint leaves, and walnuts. Pour dressing over and top with additional sumac. Serve

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